Traditional Cuccidati Italian Cookies

Cuccidati are Italian cookies with a rich, sticky fig centre-rather like an elegant, gourmet take on a fig roll. Traditionally enjoyed in Italy at Christmas, this version perfects a treasured old family recipe. A soft, sweet dough encloses the fig-and-date filling before the cookies are baked, dipped in colourful festive icing and finished with sprinkles. They also make wonderful gifts.

Preparation time: 1 hr
Cooking time: 25 mins
Additional time: 8 hrs 20 mins
Total time: 9 hrs 45 mins
Servings: 32
Makes: 32 cookies

Ingredients

For the filling:

• 300 g dried figs, stalks removed and quartered
• 170 g dried dates, halved and stoned
• 1 medium orange
• 150 g raisins
• 110 g toasted pecans
• 60 ml honey
• 30 ml brandy
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ⅛ teaspoon ground nutmeg
• 1 tablespoon water, plus extra if needed

For the dough:

• 470 g plain flour
• 100 g white sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• 113 g cold unsalted butter
• 50 g vegetable shortening
• 120 ml milk
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

For the icing:

• 240 g icing sugar
• 60 ml milk
• Red and green food colouring, as needed
• Candy-coated sprinkles, as needed

Directions

1. Set out all the ingredients.

2. Make the filling: process half the figs and half the dates in a food processor until finely chopped. Tip into a bowl, then repeat with the remaining dried fruit.

3. Using a vegetable peeler, remove strips of orange zest and place them in the now-empty food processor. Squeeze the orange to obtain 3 tablespoons of juice, then add the juice to the processor. Add the raisins, pecans, honey, brandy, cinnamon, cloves, allspice and nutmeg, and process until finely combined.

4. Return the fig mixture to the processor and blend until thoroughly incorporated. Add water, 1 tablespoon at a time if necessary, until the mixture becomes thick. Chill the filling for 8 hours or overnight.

5. Prepare the dough: add the flour, sugar, baking powder and salt to a food processor, then process for 5 seconds to mix. Add the butter and shortening, pulsing until the mixture is crumbly. Pour in the milk and add the egg, vanilla extract and almond extract; process until a dough comes together.

6. Tip the dough onto a generously floured work surface and knead until smooth. Wrap it in cling film and refrigerate for 1 to 2 hours.

7. When ready to bake, heat the oven to 190°C. Line baking trays with baking parchment. Place the dough on a floured surface, divide it into 4 portions and roll one portion into a rectangle measuring 10 x 30 cm and about 3 mm thick. Trim the edges straight, reserving the trimmings to make additional cookies.

8. Shape roughly ¼ of the filling into a 2.5 cm-wide log along the length of the rectangle, positioned just to the right of the centre. Moisten the dough edges with water and fold the right-hand side over the filling. Keep rolling towards the left-hand edge, then gently rock the roll backwards and forwards to stretch the dough and seal it. Slice into pieces measuring 6 to 7.5 cm. Cut 2 or 3 slits across the top of every cookie so steam can escape. Arrange on the prepared baking tray, then repeat with the remaining dough and filling.

9. Bake in batches for 12 to 14 minutes, until the bottoms are golden and the cookies are cooked through. Take them from the oven and leave to cool completely.

10. While the cookies cool, make the icing: whisk the icing sugar and milk in a bowl until smooth. Divide between 3 small bowls. Tint one portion pink with red food colouring, colour another green, and leave the final portion white.

11. Dip each cooled cookie into one of the icing colours, letting the excess drip away. Set the iced cookies on baking parchment and scatter lightly with sprinkles. Leave for at least 20 minutes to dry before serving.

Nicole's Recipe Tips

• Dried Mission figs or Kalamata figs are both good choices for these Cuccidati Italian cookies. You can also substitute or include other dried fruit, including golden raisins or dried cranberries.
• Water can be used in place of the brandy, while walnuts or almonds can replace the pecans.

Nutrition Facts (per serving)