Name: Valentine Italian Fig Cookies (cuccidati)
Prep time: 1 h
Cook time: 1 h 35 min
Total time: 2 h 35 min
Yield: 40
Cuisine: Italian
Ingredients: 2 cups (9oz/250 grams) all-purpose flour; ½ cup + 1 Tbsp (4oz/125 grams) unsalted butter; ¾ cup (3oz/80 grams) powdered sugar; 1 medium-sized egg; ¼ teaspoon vanilla extract; 2 cups (340 grams) soft dried figs; 1 cup (150 grams) roasted almonds; (5oz/150 grams) dark chocolate bar or chips (70% or 85% cocoa are best); (4oz/120 grams) candied orange peel; (4oz/120 grams) honey; ½ teaspoon cinnamon; 1 small orange zest (approx 1 tbsp); 1 pasteurised egg white (from a large egg), at room temperature; 1 cup (approx 120-130 grams) powdered sugar (icing sugar if you're in the uk); ½ tsp lemon juice; coloured sprinkles, to decorate

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Valentine Italian Fig Cookies (cuccidati) are a delightful nod to tradition, bringing together a rich history and an irresistible character. These cookies, with their tender pastry enveloping a sweet, spiced fig filling, are more than just a treat; they’re a sweet memory. Each bite offers a nuanced blend of textures—from the buttery crust to the chewy figs, complemented by the subtle crunch of roasted almonds. Perfect for sharing, gifting, or simply enjoying on your own, they evoke warmth and an almost nostalgic comfort that’s hard to resist.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Valentine Italian Fig Cookies (cuccidati)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Valentine Italian Fig Cookies (cuccidati)

Valentine Italian Fig Cookies (cuccidati)

I still remember the first time I journeyed into making these gorgeous cookies, inspired by family gatherings where the sweet aroma of freshly baked cuccidati filled the air. The joy of crafting them in the kitchen, along with my loved ones, made every moment sweeter. Imagine presenting a tray of these elegant treats at your next gathering—they’re not just cookies; they’re conversation starters. Whether for Valentine’s Day or any occasion, I promise this confections will draw smiles from everyone who tastes them.

Why You’ll Love This Recipe

Simple & Quick: You can whip up these cookies in about 1 hour with minimal fuss.
Irresistible Flavor: The combination of sweet figs, almonds, and a hint of orange creates an explosive taste experience.
Eye-Catching Appeal: Their beautiful, polished finish and playful sprinkles make them look as vibrant as they taste.
Flexible Serving: Enjoy these cookies as a snack, dessert, or a delightful addition to your coffee break.
Diet-Friendly Options: With a few tweaks, they can be made gluten-free or dairy-free for a wider range of dietary needs.

Ingredients You’ll Need

2 cups (9oz/250 grams) all-purpose flour: Essential for creating the tender pastry dough. For a gluten-free option, substitute with a gluten-free all-purpose blend.
½ cup + 1 Tbsp (4oz/125 grams) unsalted butter: Provides richness. Ensure it’s at room temperature for easy blending.
¾ cup (3oz/80 grams) powdered sugar: Sweetens the dough and filling; you can use coconut sugar for a more subtle sweetness.
1 medium-sized egg: Binds the dough together; large eggs work best.
¼ teaspoon vanilla extract: Adds depth of flavor; try using homemade vanilla for a more pronounced taste.
2 cups (340 grams) soft dried figs: The star of the filling. Look for fresh, moist ones for best results. If dried figs are too hard, soak them in warm water for about 15 minutes.
1 cup (150 grams) roasted almonds: Offers crunch and a nutty flavor. Feel free to swap with walnuts or hazelnuts if you prefer.
(5oz/150 grams) dark chocolate bar or chips (70% or 85% cocoa are best): Gives a rich, chocolatey depth. Milk chocolate works too but may alter the cookie’s sweetness.
(4oz/120 grams) candied orange peel: Enhances the citrus flavor profile; if unavailable, finely grated orange zest can substitute.
(4oz/120 grams) honey: Sweetens the filling; maple syrup can be a vegan alternative.
½ teaspoon cinnamon: Brings warmth and coziness to the recipe. Adjust based on preference.
1 small orange zest (approx 1 tbsp): Adds a fresh, citrusy zing; use organic oranges to avoid pesticides.
1 pasteurized egg white (from a large egg), at room temperature: Gives structure to the icing.
1 cup (approx 120-130 grams) powdered sugar: For making the icing. Use cornstarch-free powdered sugar for best icing results.
½ tsp lemon juice: Balances sweetness in the icing; use fresh lemon juice for the best flavor.
colored sprinkles, to decorate: Fun and festive! Use nonpareils or jimmies according to your theme.

How to Make Valentine Italian Fig Cookies (cuccidati)

Prepare the Dough: Start by making the shortcrust pastry dough using the butter, flour, powdered sugar, and egg. Once you’ve formed a smooth dough, wrap it tightly in plastic wrap and refrigerate for 2 hours (or up to 2 days)—this patience pays off with a flaky crust!

Roast the Almonds: While your dough is chilling, spread the almonds on a baking tray and roast in a preheated oven at 170°C/340°F for about 8-10 minutes until fragrant and lightly golden. Keep an eye on them to avoid burning; toasted almonds add a delightful crunch.

Process the Figs: Trim the hard stems from the figs and place them in a food processor. Pulse them just until chopped—aim for a chunky texture rather than a puree. Transferring this mixture to a large mixing bowl will set the stage for making your filling.

Add Chocolate and Nuts: Chop the roasted almonds and dark chocolate, whether with a chef’s knife or a food processor. Add them to the fig mixture, along with candied orange peel, honey, cinnamon, and the vibrant orange zest. Mix everything thoroughly with your hands until nicely combined—embrace that blend of flavors!

Preheat the Oven: Set your kitchen up for baking by preheating the oven to 175°C/350°F. Line two baking sheets with parchment paper—this makes cleanup easy and prevents sticking.

Roll Out the Dough: Retrieve your chilled dough from the fridge and divide it into four equal pieces. Start with one piece, keeping the others cool. Lightly dust your work surface with flour and roll out the dough into a rectangle measuring approximately 11×5 inches (30×14 cm).

Fill and Shape: With moistened hands, form a long log of fig filling and place it in the center of the dough strip. Carefully fold each side over the filling, sealing it gently with your fingers. Flip the log seam-side down, and cut it into 10 individual cookies—this method ensures beautiful, uniform pieces.

Bake the Cookies: Place the cookies on the lined baking sheet, leaving a little space between each. Repeat with the remaining dough and filling, then bake for 25-30 minutes or until the edges are golden. Let them cool on a wire rack to achieve that perfect texture.

Prepare the Icing: In a medium bowl, use an electric mixer to beat the pasteurized egg whites until soft peaks form. Gradually add the powdered sugar and lemon juice, continuing to mix for about 3-4 minutes until you achieve a thick consistency—this is your luscious icing!

Ice and Decorate: Use the icing immediately by drizzling over the cooled cookies or gently dipping the tops. Decorate right away with colored sprinkles for a festive touch. Allow the cookies to sit on a wire rack until the icing dries completely.

Storing & Reheating

Store your Valentine Italian Fig Cookies (cuccidati) at room temperature in an airtight container for about 5 days. For longer preservation, you can refrigerate them for up to 2 weeks, but be sure to use a tightly sealed container to avoid drying out. Should you wish to freeze them, wrap each cookie individually in plastic wrap, then place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. Simply thaw in the refrigerator overnight and enjoy them as good as fresh, although the texture may soften slightly. For a delightful refresh before serving, pop them in the microwave for about 10 seconds!

Chef’s Helpful Tips

Avoid overworking the dough, as this can make your cookies tough. Just mix until combined for a tender crust.
Use cold butter directly from the fridge for making the dough to ensure a flaky result.
Take care when roasting almonds; check frequently to prevent burning.
To enhance flavor, consider adding a splash of almond extract to the filling.
You can make the dough and filling ahead of time, saving you effort on baking day!

The Valentine Italian Fig Cookies (cuccidati) are more than just a dessert; they’re an experience. Every bite offers a hint of nostalgia, a sweet reminder of the love baked into every moment spent with family and friends. Don’t hesitate to experiment with the filling ingredients or icing to make this recipe your own. Indulge in these treats with someone special or enjoy them as a special treat for yourself. You won’t regret the warmth and happiness they bring.

Recipe FAQs

Can I use fresh figs instead of dried figs?

Fresh figs may be used, but you’ll need to cook them down to remove excess moisture, which can alter texture in the final cookie. Dried figs offer a sweeter and more concentrated flavor that works best for this recipe.

What can I substitute for egg whites in the icing?

For a vegan option, aquafaba (the liquid from canned chickpeas) can be whipped to create a similar texture to egg whites. You’ll need about 3 tablespoons of aquafaba to replace an egg white.

How can I prevent the cookies from getting too hard?

Overbaking can lead to tough cookies, so watch the baking time closely. Baking until just golden brown at the edges and letting them cool on a wire rack will maintain that soft chewiness.

What’s the best way to cut the cookies evenly?

Using a sharp knife or bench scraper ensures clean cuts. You can gently score the logs before cutting to get an even distribution, making them look extra neat and professional.

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