I’d post a picture but can’t do it here. Roll out dough and cut with a round cookie cutter. Hi Kelly, I have never frozen them, but you could keep them in an airtight container in the refrigerator for at least a couple of weeks. I burned out 1 food processor when making the sticky filling, cut up as small as possible before using the food processor. There are many places to buy cookies similar to these, but most are overbaked and hard. I would go with what is written above. Add flour, baking soda and cream of tartar. Who would think pepper could do such an amazing thing to a sweet cookie. I hope you still enjoyed the cookies! 1/2 cup whipping cream I love figs! Place dates into small saucepan and add 1/4 cup sugar, dash of … Pingback: Traditional Mardi Gras King Cake Recipe | Brown Eyed Baker, Pingback: Homemade Food Gift Ideas | Brown Eyed Baker, Pingback: Fig, Date & Almond Granola Bars | Basic Granola Bar Recipe | Brown Eyed Baker. 1 tsp of vanilla Those were the only two changes and it tasted just like hers. Thanks for sharing this recipe! I don’t think sprinkled perogies would be my thing, but they sound really lovely as cookies though. Because my mom always had Chocolate in her filling I added about 3/4 + cups of milk chocolate chips and she always used Dark Caro syrup instead of honey. Thanks so much for a great recipe. Speaking of bites, in Italy cuccidati cookies are often called buccellati, pronounced as Boo-chell-AHT-tee.This name dates back to Medieval times and comes from Latin word “buccellatum” which means “bites” and perfectly describes these delicious cookie bites. Every holiday, celebration or weekly Sunday dinner was centered around food. I’m making these lovely little packages of warm Christmas memories this year for my Dad and his sisters, in memory of my Nonna. This is a favorite in many Italian households, and hands down this is my hubby and his brothers favorite cookie! Make the Ricotta Filling: In a mixing bowl with a paddle attachment, combine 1 pound ricotta cheese, 2 egg yolks, 1 teaspoon vanilla extract and 1/2 cup powdered sugar. yumm yumm yumm another cookie ill have to try. We use a hand-held ravioli press to make the cookies. PER COOKIE: 139 calories, 6 g fat (1 g sat fat), 4 mg cholesterol, 47 mg sodium, 20 g carbohydrates, 1 g fiber, 12 g sugar, 2 g protein. Can I freeze them after making them? I have always made them one or two days in advance of serving. The dough is wonderfully tender and more of a “short” dough, which makes it melt in your mouth. P.S. I reside here in Naples two months out of the year for months and Milano and the other six months believe it or not in Louisville Kentucky in the United States . Spoon about 1 teaspoon of filling into the middle of each rectangle. We always eat the cookies within the month, but they have always kept perfectly well in the tin on the counter. Just this past weekend I discovered this little show on YouTube about this 93 year old little Italian great grandmother, Clara. Oh, thank you for this recipe! For many years at Christmas, the women in my family have gotten together for a day to make this recipe – a great tradition passed down from our Sicilian grandmother. Thanks again! next time, add chopped dark chocolate and a splash of whiskey! Pingback: The Paradiso Fig | Seeing and Savoring Italy, Pingback: Elegant Cakes – Spiced Apple Muffins with Cinnamon-Sugar Crunch Topping, Thank you Michelle For The Reply Take Care :-). A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no extra cost to you. Remove the cookies from the honey with a slotted spoon and place them on a serving platter. The house isnt hot, just not sure what went wrong… thanx. Can anyone suggest anything? Biscotti means cookie. Lol….. Only thing I did different was I used pistashios in place of the walnuts to give it a little more of an Italian flavor. Yes, Evan! M. These cookies are beautiful! Gathering everyone to the table was the most important part of the day, and I am so thankful to be able to carry on these traditions with my family. I need to make these ASAP! 2) I add spice rum to the filling and let it macerate for a couple of weeks in the fridge before baking This brings back fond childhood memories. I always think it’s best to put the glaze on after they’ve been thawed, but if it’s easier to do so before, it won’t ruin the cookies. HOLIDAY STARS. By signing up you agree to our privacy policy, Stand with us in our mission to discover and uncover the story of North Texas. Today lets see How to make an Ancient Arabic Date Filled Cookies. It needs a few tweaks to be perfect, but they loved it! However I am Italian. This year I picked up some dried figs at Aldi’s and they are more like prunes. Italian Christmas Cookies by Italian Grandmas! Have you heard of them and if so. This way I easily rolled the dough over the logs , cut and baked. Biscotti di fico means italiano fig cookie . Julie, a meat grinder is the perfect gadget for this. {module 342} The best and most authentic Italian Christmas Cookie Recipes to help you celebrate Christmas Italian style. These will be the first cookie I make of the season. I tripled the recipe. Roll each piece into a log about 1/2-inch thick. My wife is Italian though. Tip: Make sure to not use too much filling, or the cookies will crack. Sift flour, baking powder, and salt in a large mixing bowl. Any help is appreciated. She’d sometimes make other shapes, like a Christmas wreath, which now I realize is a circle shaped log, with slashes on the outside to allow the log to be shaped into a circle. And I love love love love sprinkles. Tomorrow I will finish baking my Italian cookies and put on the icing and sprinkles. She passed over a year ago and I never got the recipe from her. Kthanx. Lol……. Heat honey in a small saucepan until warm (not boiling). I am looking forward to making your recipe and compare flavors. I just found your blog and I’m really enjoying going through your archives! I cooked them for 15 minutes and they were perfect. =). In those days it was a brown grocery bag..lol.Now it’s still a grocery bag(because of icing) but at some point I would put the bag into a plastic bag.I always felt that the plastic bag would melt the icing and ruin the cookie.I have never used a cookie tin. Add the cookies into the honey to coat them completely. We just made our family’s version last weekend…..I store them in an airtight bucket in my garage….they stay well. If I had patience I’d find the sweet spot of the frosting drying enough to apply the sprinkles. Enjoy or store in airtight container for 1 week. Pour the glaze over each piece of cucidati and garnish with sprinkles. Also, another cookie I liked, she called just wine cookies. thanks. Your email address will not be published. Try this authentic Italian recipe for Chestnut Tortelli – little pasta-shaped Italian Christmas cookies filled with a spiced rum, chocolate & chestnut filling. A few days later I was searching online for walnut pillow recipes because I was unsure if we would be able to find my grandma’s (we did!) Enjoy the cookies! Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal. They keep wonderfully. Bake at 350 degrees for 10-15 minutes until golden brown. Just keep the carton on a shelf in a closet or any cool place. 2 tblsp of butter Shape the dough into a ball, wrap with plastic wrap, and refrigerate for 2 hours or overnight. I cant want to make these for him. I didn’t have orange marmalade on hand so I used apricot preserves instead. Also is it OK to frost them before freezing. But my icing started to sweat an get sticky. Cut out cookies and place on lightly greased cookie sheet 2 inches apart. I can imagine how great your house must have smelled when you made these. When I discovered this recipe, I went home and made a batch. Use a 2-inch cookie cutter dipped in flour. Just keep on feeding grinder with dry fruit. Cut dough into 2x3-inch rectangles. Once the dough has rested, dust a surface with flour and cut the dough into 6 pieces. You can cut down on the prep time by making logs, the cutting them up. :), I’m in Heaven! Then on the day you want to serve them to family or guests, Ice the cookies with powdered sugar. I used to make the filling and dough for Italian cookies we made for our church’s St. Joseph Altar and would make dough and filling for over 15,000 fig cookies we would give away and sell. By any name, they make … :(. In a mixer with a paddle attachment, combine the flour, baking powder, sugar and salt. Thanks for sharing.. can’t wait to try these! Mix the flour, sugar, lemon zest, and salt in a large bowl. milk and vanilla or Anise flavor. Fold the dough over the filling to cover and seal it so that you cannot see any of the fig filling. The dough is then fried in vegetable oil and rolled in warm honey to create the perfect glaze. Great job! Required fields are marked *. In my family, this cookie is called a cucchi, and has several enhancements. Add the fig filling down the center of the dough, about 1/2-inch thick. Do you think I could use those in place of the more typical “flat” ones? Hi Helen, Unfortunately, I’m not sure what recipe you’re referring to. Hold it in the center of your palm and cup it. Thanks for sharing! Your cookies will stay fresh and soft this way. Thanks. I made the cookies on friday night an frosted saturday the icing seemed fine an hardened, then this morning i went to get one from the container an they were all stuck together. I didn’t know what they were called..Could you spell it out phonetically? I used to buy in Buffalo, NY bakery and nowadays we don’t see any Italian bakery around. The dough is rolled out into a long rope and then cut into 1/2-inch pieces. Need air..I use a brown paper bag. Bake on an ungreased cookie sheet at 375° for about 10 to 12 minutes. Last year we had a water even at our house and we were living in a hotel over the holidays, this year I am making 20 dozen of them. Pingback: So long figgy pudding! Secondly, these cookies look amazing. The extra filling can be frozen. My family dragged me back to the kitchen and demanded more, more, more. I love baking and it comes real easy for me. Any thoughts as to why it did that? The fig filling is a combination of dried figs, raisins, almonds, hazelnuts, orange zest, lemon zest and cinnamon rolled into a tender and buttery cookie dough. Can I Omit The Walnuts ! It’s so wonderful to see these cookies on your site. I may start doing that myself! l recently tried them again and loved them! Slowly add the shortening until a crumb-like texture forms. Could that be why?i managed to finish them but it was a huge pain to complete because I found I was constantly having to reattach the dough. OMG these are sooooo cute! Refrigerate the dough for 45 minutes before using. Thank you for posting. 1/4 tsp of baking powder The only difference was I had only cream so I used that instead of milk. I like the use of honey and I will try making the dough as you describe. Great childhood food memories came to me while reading it. Italian date cookies are relatives of “cuccudati,” and a member of that family of fruit filled cookies that include Italian date cookies, rugula and even fig newtons. Thank you! do you sell cucidati other than at Christmas time and will you ship out of town. I stored it away in my memory bank, with intentions to try them at a later date. These cookies are slightly time consuming but totally worth the effort. They are certainly worth seeking out though! Hi I made the cookies this weekend and they turned out amazing, so yummy! I was talking about the walnut pillow cookies that my grandma always made and he said that his grandma made something similar, but with raisins and figs. Repeat with all sections of dough. Stir in walnuts. I added a little more milk. Get the latest restaurant reviews, recipes and info on the wine/beer scene in D-FW. No, I am not Italian. Its already shaping up the be a busy holiday season and am trying to schedule out all my baking! Take them out of the freezer and allow them to come to room temperature and then frost. I’ve recently come across your blog and was browsing around. A very grateful baker who loves to try new recipes. As you may be able to tell from the pictures, my cookies don’t get very dark either, but they do get lightly browned. How far in advance can I make the filing or dough? If you like figs, you will love this cookie. Can you substitute fresh figs for dried ones? Hi Julie, No special tips, I just stop and scrape down the sides as needed. I have wanted to make these cookies for a year and am finally going to do it. My Nana made these cookies for Christmas when I was a little girl and, after she died, no one in our family continued the tradition. They look spectacular! When I think of holiday baking the first cookie that comes to my mind is cucidati, a Sicilian fig cookie filled with a mixture of nuts, dates, figs, raisins, spices and a few different flavorings and all that goodness is wrapped in a tender buttery dough that’s baked, frosted and sprinkled. He has asked me many times “ When are going to make my moms cookies”. Keep putting on your great recipes. cookies (Varies based on size, I got about 4 dozen cookies out of this recipe), The Ultimate List of Christmas Baking Ideas. Bake the cookie logs for 12 minutes or until edges are turning slightly golden. Cool completely before icing. All rights reserved. Preheat oven to 375 F and line a sheet pan with parchment paper. Carefully fold the short edges over to meet in the center and pinch to seal. I also make mine with buttermilk and only figs/walnuts in the filling. This Italian wine cookie is from the Calabria region and is made of flour, cinnamon and red wine, then dredged in honey. I’m Italian (and a fan of finding Italian desserts to make), but I’ve never heard of these. Hi Pat, Yes you could definitely make and freeze these! Hi I don’t know what happened to my dough but it didn’t seem right. In a separate bowl, whisk together the eggs, wine and 1/2 cup vegetable oil. Pingback: Italian Fig Cookies – Vanilla Beans and Buttercreams. unfortunately so fattening, but a nicer flavor. I’ve looked for this recipe for years. Gather the dough into a ball. Rare sighting of big cat in North Texas region, Isiah Kiner-Falefa has spent his career proving doubters wrong, now he has a chance to prove Rangers right. Your email address will not be published. Repeat the process for all four sections of dough. I’ve never heard that they were Italian I was always told they were Hungarian. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. Any idea what went wrong? :), I love these cookies!! A coworker shared a similar recipe about 30 years ago. I have kept these fresh for many weeks without refrigeration.Try a few in an air tight container in the refrigerator and see what the outcome is. I immediately saved them and decided I would make the cookies sooner rather than later. Great recipe!!!!! Essential tools, baking lists, make-ahead tips, quick recipes, and more! I love your blog! As I’m getting older, I’m trying to prepare for Thanksgiving well in advance this year. Thank you for a fabulous recipe. I adore these cookies! They look like they would be behind the counter of one of the pastry shops in the North End of Boston. Cucidati is a traditional Italian cookie, originating in Sicily, that is filled with a mixture of figs and other fruits, nuts, and seasonings. The second time, we used buttermilk, instead of milk, and the cookies came out really soft, like fig newtons. These ricotta-filled pastries are often also known as sweet ravioli. Can anyone comment to how these cookies store? But at some point it’s worth a try. In a large bowl or mixing bowl with a paddle attachment, combine the flour, salt, cinnamon and baking powder and set aside. Is it possible to freeze the filling prior to using it? Results 1 - 10 of 12 for grandmas date filled cookies. This is the 2nd time making Cucidati, as an adult. I have dried fresh figs many times. Thenk you. Can I have some?? While I was going through my grandmother's recipe book, I began noticing the intriguing Italian Christmas cookies. Hi Laura, I don’t think using cream instead of milk would cause the dough to break. To Make Filling: Cut up figs, orange, and apple into small pieces. I’ve never baked anything close to a fig newton before, so I’m excited to try this one! 1/3 sugar Add in the shortening and pulse until it creates a crumb-like texture. a l – In place of the walnuts you could add another dried fruit – cranberries or apricots come to mind as good complements, but whatever you like! The first batch went in minutes around my house. Thank you!! Even in Sicily, I don’t find them all that common, mainly in the north part. Whenever I make your recipes they come out perfectly (the corn casserole for Thanksgiving dinner was my favorite food on the table!). In a food processor, combine flour, salt and sugar and pulse. Mix on medium speed until fully combined. Pingback: Homemade Cannoli – Chocolate Tins. I made these cookies in 2013 and gave them away for Christmas, people named them orgasm cookies. Even if they get a little hard ohhh so good dunked in icy cold milk. My grandmother (originally from Sicily) used to make these each Christmas, but one thing I haven’t seen. Chop pitted dates in food chopper. Some recipes vary but the “standard” typically includes figs, … Thanks, Bob. I’m so excited! The best recipe I ever made, we love it, Thank you. Remove the dough from the bowl, knead until smooth, divide the dough into four pieces and wrap each in plastic wrap. I just put waxed paper in between each layer of cookies (with the icing and sprinkles on and hardened) until the tin is full, make sure there’s a piece of waxed paper between the top layer of cookies and the lid, put the lid on tightly and leave the filled tin on the kitchen counter. I made a batch today and they like them without the frosting! Pinch the dough to seal well and then smoothen it out. My best friends mom was Sicilian and made theses all the time. The combination of dates and figs with nuts is perfect! One of the episodes is totally devoted to making these cookies! I’ve tried it a few times and I can’t get it to bind properly. There is something so happy about rainbow sprinkles. First of all, I love the sprinkles. My Nonna always made theses every Christmas for her children and grandchildren. I always end up having to add to it to get it to roll out flat. Works like a charm. Best ever, I used frozen butter instead of oil. 1 egg beaten In a small saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest … Th edough— awful. I’m Cajun actually. I ran it through twice I believe. Yours look wonderful! Use immediately or store in the refrigerator until ready to use. i love figs & dates, but have never used them in cookies – might need to give it a try now. I ate two just now and they are just right. The fig filling is a combination of dried figs, raisins, almonds, hazelnuts, orange zest, lemon zest and cinnamon rolled into a tender and buttery cookie dough. 1) I don’t use the vanilla extract, the amount suggested was way too powerful for my taste Copyright © 2020 The Dallas Morning News. I am so excited to find this recipe. I have to try these! Is the recipe correct? And yes, coconut shortening works almost the same as butter in any dough I’ve tried…. 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By the way I went through to different steps. My dough recipe doesn’t use evaporated milk; perhaps give my dough a recipe a try and brush on some melted butter prior to baking. I am definitely going to try them. I made these last year and it was such a pain in my food processor. This is a great recipe. I put dried figs, dates, prunes and raisins in my cuccidati, use fresh orange zest (I have an orange tree in the back yard) instead of the marmalade, and just enough orange blossom honey to loosen the texture just the smallest bit. I make these every year because they are a tradition for my family and my dad’s favorite cookie. Top with another round cookie (with small hole if you are following original recipe). Grazie!! No need to scrape down , take out,put in more.. blah, blah. The dough is a cream and butter dough, very light and fluffy. Transfer the cookie log onto a baking sheet. You are correct about these being time consuming, but they are absolutely delicious. Great for New Year's Day too! Remove the dough from the mixer and knead by hand for 5 minutes. Meanwhile, place the chopped dates, 1/4 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Take a dough ball and flatten it. Place 1 heaping teaspoon of filling on cookie circle, then top with another cookie circle. My parents’ best friends were Italian, and Christmas was a wonderful “event” with all the amazing foods, especially the baked goodies. Work with one piece of dough at a time, leaving the remaining pieces in the refrigerator until needed. And with the 1 cup of lard, not worth it anyway. Just checking the quantities in your recipe. The cuccidati were so distinctive that they’re the only ones I remember being in that box, but I have nut allergies so I could never eat them. This is the way my family makes them! I Have A Question My Wife Is Allergic To Nuts When I I Do Make These Cucidati”s Home > Seasonal > Christmas > Cucidati – Italian Fig Cookies. Scoop 1 teaspoon of ricotta filling in the center of each circle. Place 1 teaspoon of filling on top and cover with a second cookie. 1. In a separate bowl, whisk together the milk and egg, then add to the dry ingredients until dough comes together. Place a date ball in the center. BTW, we made close to 250 cookies. do you leave it overnight? Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 45 minutes. Our cookies just don’t brown – we even tried a batch brushed with egg wash and still no browning. Enjoy! Hi Danielle, Sometimes the house doesn’t have to be hot, but extra moisture can get trapped inside. Oh! Cucidati are Italian fig cookies that originated from Sicily. I just enjoyed a couple of cookies using you fig cookie recipe. Just A Thought Add A Little Bit More Butter I’m Not An Expert !!! it calls to use Make the glaze: Whisk together 2 cups powdered sugar, 3-4 tablespoons milk and 1 teaspoon vanilla extract until smooth. My Mom is Sicilian but my Nonna used to buy these cookies at the pasticeria so there was no ‘family recipe’ until I started making them and haven’t stopped! I can’t wait to try these little pillows. Hi Rita, Yes, I definitely think you could do that. Make the Fig Filling: In a food processor, combine 1 cup dried figs, 1 cup raisins, 2 tablespoons orange juice, zest from 1 lemon and 1 orange, 1/4 teaspoon cinnamon, 1/2 cup toasted almonds and 1/2 cup toasted hazelnuts. the problem is the container. Very scrumptious cookies . EVAN — Thanks for the suggestion! Cucidati means sewing in both Italian Dialects Northern Italian, Over in Bari, Also in N Neapolitan slang if you will. Can’t wait to try it. In a separate bowl whisk together the egg, vanilla, and milk. both add a dark kick to it :). If you have any special tips for a first-timer would love to hear from you. My mom says she doesn’t notice that the nuts aren’t there! To make the filling, grind figs, dates, and raisins in a food processor until coarse. These looks absolutely divine. Now I will make another batch. We were 2 so we would get at least 5-7 pounds. Our recipe is very similar to yours. Also, our icing never seems to thicken (our recipe is 1.5cup powdered sugar + .5cup cream). Then I cooked with a bit of water, cane sugar until all delicious and then processed with the food processor . The fruit kept getting stuck and preventing the food processor blades from turning. I was pleasantly surprised to see this post! What an intriguingly delicious filling!! WOW!!!!! This is the only cucidati recipe I have made. Ice the tops of the cookies and decorate with sprinkles, if desired. Remove the tray from the oven and immediately slice the cookies into 1/2-inch-thick pieces. There was one place on the West Bank, DeSalvo’s Bakery, where I could find this wonderful cookie just the way I like it. A few years back, I tried to make these without a recipe…my attempt at food processing the dried figs and dates was not a success. This year my sister wants to do a gender reveal for her baby, so we’re coloring the icing and then giving them to people in little boxes. i copied a link to your recipe and the one i got was way different than this one and i cant find it now ‘ If you're looking for a simple recipe to simplify your … I think you may like the way the buttermilk softens the dough. :). Hi Danielle. Cook filling until thick. Smelling and eating them always takes me back to wonderful memories. Whether you call them Cucidati, Sicilian X Cookies, or just plain Italian Fig Cookies, the end result is the same. … I’ve also considered toasting some sunflower seeds and using those in place of the nuts. Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it! So the filling on this is perfect. I am so glad that you mentioned a meat grinder. She has several little episodes about making good food from the Great Depression. Seal the sides as well. The filling sounds really unique and delicious, I love anything that involves figs. No-Bake Chocolate, Peanut Butter & Oatmeal Cookies, Garlic-Herb & Parmesan Roasted Red Potatoes. Hi Cindy, Yes, the 1 egg was correct. We also use a mix of white and dark raisins . These cookies have been a tradition in our Italian family for many years – typically made for St. Joseph’s altars. Also, we divided the dough in half, rolled it out, put the filling on and put the other half of the dough on top, rolling it down snug, and baked the whole thing like that, then cut it into squares. Do you mean that the dough was breaking, as in it was dry and crumbly? The recipe is on my blog, The Cup That Cheers. Thanks for posting them. Press edges together with a fork and prick top of cookies to allow steam to escape. The filling can also be made a day or so ahead of time. My aunt is Hungarian so they were always available but no one ever showed me how to make them. Thanks for any assistance! We added rum, brandy and amaretto to enhance the flavors, orange and lemon rind gratings in the filling and dough. Add the remaining ingredients and mix well. For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. I’d love to m ma these again because the taste is delicious! These moist, sweet, fruit-filled cookies go by many names, including Italian fig cookies, Sicilian fig cookies, and cucidati. I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration. Top them with colored sprinkles. I made a small batch tonight and they are delicious. Hi Dot, While I have not done so, I think you could freeze this filling without a problem. MEGAN — I have never baked with coconut oil, but I think you could certainly substitute the butter without any problems. I must say that this is a good recipe and just enjoyed those two cookies I just ate. GRANDMA JOHNSON'S DATE - FILLED COOKIES. these look amazing!!! 1 2 Next. https://www.tasteofhome.com/collection/old-world-italian-cookie-recipes Roll out dough in thin layers in small batches and cut with round cookie cutter. The modern form of the “cicidata” is “wicidata” a similar cookie made with 3 kinds of nuts, orange marm, grape jelly, honey and the rind of a orange and a tangerine, powered cloves and cin. Do you have any special tips regarding this? Assembly: Place 1 cookie on cookie sheet. It was a batter type cookie, as I remember, deep fried, and because I was only 12 or 13, I don’t know if the wine was in the batter, or possibly poured on or if the cookies were soaked in wine after deep fried. CREAM CHEESE SPRITZ COOKIES. Hello and welcome! Dough will be soft. When my aunt died, she took the recipe for these cookies with her. Shaping of the date filled cookies. Press it into a disc. Pingback: Cucidati – Italian Fig Cookies | Recipe Biscuit. I would measure out your sugar and then only add the liquid one or two teaspoons at a time and stir until you get the consistency you want. Any suggestions? We just made these for the second weekend in a row, we like them so much. Bob, My grandmothers recipe has black pepper in it… gets that certain little bite in it as you finish each bite..when anyone here’s black pepper. I need to bake them ahead of time …, Hi Jean, Yes, you can freeze these! Wrap with plastic wrap and refrigerate for 2 hours. We use orange zest/juice rather than marmalade. You will have the most delicious moist cookies you will ever eat. My mother is an amazing baker and usually has these in the freezer. If you don’t have one, just chop as finely as possible. Then added Cinnamon, Syrup, Marmalade & lemon and put it through the grinder a second time and used the sausage attachment to extrude long round logs of filling. I have that same recipe.. How awesome!!!! Bake for 12 to 15 minutes, or until the cookies are golden in color. Oh my goodness I LOOOOOOOOOVE figs!!!! Add the butter and rub in with your fingers until the butter is the size of small peas. As far as shaping and filling the cookies, the instructions provided below will yield a short rectangle “pillow” shape, but I experimented with many sizes and shapes, and encourage you to do the same! We make a dough of sugar, butter, eggs, evaporated milk, almond extract, baking powder, flour, and we bake at 350F. As for the fat in the dough, I do use butter instead of shortening in mine, and it makes a softer dough, but if you chill it, or let it sit in the fridge wrapped in plastic for 24 hours, it firms up just fine. can you use whiskey?can’t find my original recipe, What kind of shortening is crisco okay? in the center between 2 thin cookies pressed together. Only one egg? Italian Cookies by Italian Grandmas Enjoy our collection of Italian Cookies recipes specially collected for you from our Nonne, our grandmothers and members of La Famiglia. 3) I freeze the sprinkles before application to mitigate the color bleeding into the frosting. Gorgeous! Don’t use them wet, because it will change the taste. Mozzicato's cookie trays and platters are always fresh, delicious and irresistible. My grandmother made these when I was growing up and I never loved them, mainly because of the way they looked. Like Vince (previous commenter) I’m from New Orleans…these are popular down here because there’s so many Sicilians. I Cuccidati are delightfully pretty Sicilian Christmas cookies that are made with a sweet fig and date filling, chopped hazelnuts and orange zest. Slowly pour the wine mixture over the dry ingredients, either mixing with your hand or using the paddle attachment. My husband favorite thing in the world. I use this recipe as a base and add some of my grandmother’s traditions, they taste exactly like the ones I grew up with. OMG!!! I saw the pictures before the title and thought to myself: “Why do those perogies have sprinkles on them?”. Mozzicato's traditional Italian cookies are made using authentic old world recipes and methods. Coming from island of Sicily, which had a lot of Arab influence in the past, cuccidati got a touch … PER COOKIE: 73 calories, 3 g fat (1 g sat fat), 11 mg cholesterol, 38 mg sodium, 11 g cholesterol, 38 mg sodium, 11 g carbohydrates, no fiber, 2 g protein, 1/2 to 3/4 cup milk (add more if dough is dry). I think it’s time for me to try. My sister broke her Magic Bullet attempting to make this filling in her apartment…lol! Thanks for keeping the Sicilian traditions alive. Thanks for sharing. PER COOKIE: 46 calories, 2 g fat (no sat fat), 3 mg cholesterol, 13 mg sodium, 8 g carbohydrates, no fiber, 5 g sugar, 1 g protein, 1/2 to 1 cup water (add more or less for the right consistency, similar to pie dough). and stumbled upon recipes for cucidati. Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling. (It is easier to grind this way). I forgot to get dates so I didn’t put any in my recipe. Although the ingredients are what really make this cookie special, the method of making them is also unique. Oh, there is no icing or candy dots just powered sugar. Instead of rolling out rectangles, I rolled out and, using a 4″ round cookie cutter, cut out circles. I actually do not sell or ship any of the baked goods that I make. I put a tsp of the filling in the center and folded it in half like a turnover. Does anyone out there have the recipe for the ones with pepper???? Instead of figs and raisins, hers called for candied fruit. I think […] Hope that helps! Once it starts to get warm, we then put them in the freezer and they are great. I have stored them successfully for up to a month. Place fig, date, and raisin mixture in a bowl. My husband has been asking me to make these Put mixture (about a tbsp.) Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes. You can do it on the same day, but the cookies are softer if you mix, bake and ice them on the same day. I know it sounds like a lot of work but it actually made everything go really easy. Can I make these from start to finish, then freeze them? Kristen Massad of Dallas, a pastry chef and graduate of the French Culinary Institute in New York, blogs at inkfoods.com. (Trim the edges of the dough to be clean and straight). We always made such huge batches that we used a very heavy, very old meat grinder to process the filling (my grandparents owned a grocery). Preheat oven to 375° and line two cookie sheets with parchment paper. I’m going to try these this Christmas. I’ve always wanted to make these and was looking for a trusted recipe. what to do? in them to really give them a “kick”, but we all loved them. I did use my kitchenaid attachment meat grinder for the filling and it worked out so much better for the filling than the food processor. Use immediately or store in airtight container in the refrigerator until ready to use. just came across your blog – i don’t really use vegetable shortening – do you think i could substitute either coconut oil or butter? Thanks for the inspiration, I’ll have to try them sometime. We have made these fig cookies for 50 yrs, and my suggestion to you for storing them weeks before the Christmas season, is simply use a Tupperware that is airtight, lime the carton with wax paper, after the cookies are totally cooled, line them up in rows onto the waxed paper, then lay another sheet over the cookies, and layer till the carton is full. You'll want the icing to be thick enough not to be runny, but still easily spreadable. It was during a conversation with my Chief Culinary Consultant that I learned about cucidati. 1/2 cup vegetable oil, plus 4 cups for deep frying. these cookies sound amazing! :) I have yet to make sesame seed cookies, but they are on my list for the holidays this year. I’ve made these cookies several times over the years from an old recipe my Mom gave me many years ago. Let the icing set completely before storing in an airtight container. For those with other food allergies, I worked up a gluten-free, vegan, cane sugar-free version for my aunt and cousin this year. I just want people to know the proper way of saying things and hopefully like I am always grateful to learn others are to thank you for the recipe it is absolutely delicious . Glad you did the roundup today or I would have overlooked these. Remove from the oil and place on a paper towel. Just thaw in the fridge for a day or so before you plan on using it. He prefers his without any decoration/icing, so I always set aside several undecorated ones for him. On a floured surface roll the dough into a 12-inch square. This is the one! I can’t wait to try these, figs are my favorite, and Fig Newtons – I could eat the whole package. Each bite is a bite of Christmas or whatever other joyous occasion you want to lable it! Each cookie is topped with a simple milk-and-sugar glaze and then garnished with colorful sprinkles. Tender sweet dough, that’s wrapped around a very flavorful spiced fig filling. I’ve been using this website for the past 9 years to make this cookie for Christmas. They are made with a flaky fried dough and filled with a creamy ricotta, eggs, powdered sugar and sometimes chocolate chips. We are Sicilian and Calabrese, and my mom’s mom used to get a big box of cookies from the Italian bakery every Christmas. Place 1 tablespoon of prepared date filling in the center of each plain cookie bottom. Oooh, what tasty cookies. Thank you. Not a pretty as the individual cookies, but easier and just as good! Thank you! :), Pingback: Pastry Post-Doc: Sicilian Cuccidati cookies and Buccellato Cake | Eating The World. (The way it sounds). i love this recipe, but can the dough be frozen until a later date? They are perfect for family gatherings and celebrations, parties and events and corporate gift giving. Serve immediately or store in an airtight container for 2 weeks. I am actually surprised that my grandma never made these since they are such a popular Italian cookie, but when I asked my mom about it, she said my grandma hates figs, so I guess I have my answer! Cinnamon is important. You can also freeze the cookies before frosting. For filling: In a saucepan, cook dates, water and sugar until thick. Remove the dough from the refrigerator and divide into four sections. For your Italian fig cookies filling, combine the raisins, dates, and figs and put them in a food … Bake at 350 degrees on lightly greased sheet pan for 8-10 minutes or until bottoms are lightly browned. ahhhhh….finally this is the cookies i have been looking for. The filling (perhaps not surprisingly) tastes quite similar to a Fig Newton cookie, but with a much deeper and complex flavor. I have personally never made these before, but have grown up eating them every Christmas. Add the egg mixture and mix with a fork until the dough comes together. Like using lard instead of shorting..and white wine in the dough…Delicious tender. Oh, I am so glad I found your site! Another great recipe. Remove the cookies from the fryer onto a paper towel to absorb any extra oil. It’s a time consuming recipe but worth it. I’m not a great baker by any means but I’ve never had so much trouble with a dough before. If you have a food processor, definitely use it for processing both the walnuts as well as the figs/dates/raisins mixture. I grew up eating them as I’m from Sicily. I prefer to make these in a log and then slice them immediately after removing them from the oven. Fold in mini chocolate chips (optional). Can vegetable oil be used in place of solid shortening when baking Italian cookies? my recipe is similar..i don’t use the rasins or dates…and I don’t use orange marmalade…I cover the figs in a sauce pan with orange juice some sugar cinnamon and vanilla and simmer …when they are tender I drain them and finish in the food processor with walnuts and that’s it…taste and add more sugar or spices…it sets perfect …, I have a recipe that is very similiar except for the amount of sugar &eggs. We made fig cookies and our recipe does not have dates, but does have chocolate chips. i am not sure it is right says to divide in two and put in frig for 2 hours but it is not forming a ball is that normal? i’m so glad i stumbled across this post! Dust flour on your work surface and roll out one section of the dough 1/8-inch thick, approximately 10 inches by 4 inches. She made the most tender dough, and seven adoring children made the cookies.The figs should be dried. Made these and the dough was very dry. Great recipe! Fig Filling: Chop 9 ounces of dried mission figs and put them in a saucepan with 1 cup of water and 1/4 cup of granulated sugar.Bring the figs to a boil over medium heat and cook for about 6 to 10 minutes, or until the figs are tender and the mixture is thick. These look and sound SO good! GINGERBREAD COOKIES FOR CUT-OUTS. The ones made with fig, ricotta and wine got my attention, and some of these have not been made in my family for over 30 years. Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Cut the log into 1/2-inch pieces and press onto a gnocchi board (or press with fork tines) to create the texture and shape. 2 1/2 cups flour Once all the dough is used, heat the vegetable oil in a large pot to 350 F. Place the dumplings into the oil (do not overlap them) and fry until golden brown. Really makes them so delicious! Remove from oven and transfer to a wire rack to cool. Pastry Post-Doc: Sicilian Cuccidati cookies and Buccellato Cake | Eating The World, The Paradiso Fig | Seeing and Savoring Italy, Fig and Walnut Biscotti | Christmas Recipes | Brown Eyed Baker, Traditional Mardi Gras King Cake Recipe | Brown Eyed Baker, Fig, Date & Almond Granola Bars | Basic Granola Bar Recipe | Brown Eyed Baker. She used some kind of pepper (black, red?) They have all passed away, unfortunately, but now my sisters, my mother, and I bake them for Christmas, along with sesame seed cookies. Cucidati is a traditional Italian cookie, originating in Sicily, that is filled with a mixture of figs and other fruits, nuts, and seasonings. My family adds Orange zest, chocolate chips, and brandy to the figs. This was my absolute favorite Christmas cookie when I was young because of the depth of flavor. Divide the dough in 2 and flatten into disks. With the addition of dates, raisins, and walnuts to the figs, as well as the cinnamon, honey, and orange marmalade, these cookies pack a huge punch when it comes to flavor and texture. I have not, but since they get ground up I think you would be okay doing that. Hi Jeanne, I would not recommend making that substitution, as it might make the dough too wet. Thanks for the recipe! I make one large line and then cut them on a diagonal. Bring mixture to a boil then reduce heat to low and simmer for about 5 minutes, stirring occasionally. I had an idea how to make theses but this confirms it. Heck I eat them right outta the bag…lol. I make mine nut-free by leaving out the walnuts and almonds in the original recipe, and just increasing the amount of dried fruit. In fact, the recipe I use specifically says to make the filling and dough at least a day before you bake them, and then keep the baked cookies (cooled, wrapped, at room temperature) for another day before you put the icing on! I love that you made these! As far as the icing thickening, a 1/2 cup of cream seems like a lot for only 1.5 cups of sugar. Cool. how much brandy ? I then took a fork and pressed the edge to seal the turnover. Bring the edges of the dough together. Pulse the ingredients until smooth and fully combined. Each piece is shaped on a gnocchi board. Thanks again, Pingback: Elegant Cakes – The Weekend Dish: 12/23/2017. That sounds amazing, I will definitely try it next time! Pingback: Fig and Walnut Biscotti | Christmas Recipes | Brown Eyed Baker, I tried the recipe,it’s very delicious little cookies thnx to share it. This year I was planning to make a puff pastry dough and stop the filling in for a new style. I am Sicilian and know these cookies well. Roll out one section of dough to 1/8-inch thick and cut out 3-inch circles. A couple of notes: We make the filling a week before to let the flavours blend together well and include 1/4 cup of Apricot Brandy and chocolate bits. She uses fig often but my favorite is the almond filling. Was a yearly occurrence in my Nonna’s home. Ohh, these look really good! I’ve wanted to make them ever since. It kept breaking apart. Growing up in an Italian family, food was everything. I am not familiar with the wine cookies you mentioned, but I’ll check with my father-in-law – he has all of his grandmother’s recipes! Once the cassatedde are fried and golden brown, each piece is lightly dusted with powdered sugar for a finishing touch. Or, if you want to make them like my grandmother, you shape the dough on cut crystal. What size pan did you bake your cookies in? Press the dough over to create a half moon or crescent shape and seal the ends using a fork. https://www.marthastewart.com/1129621/italian-christmas-cookies-magnifico Place each cookie, seam-side down, on a baking sheet, leaving 1-2 inches between each cookie. I’m Sicilian and I make these every Christmas with all the women in my family, they are quite the joyful tradition! They have since closed down and, of course, they wouldn’t give away their recipe. Ah, I love this recipe! Hi Janice, You would pronounce these “COOCH-E-DAHT-E”. Set aside. Hi Jenny, I love that your family would make these for St. Joseph’s Day, what a great tradition! As for storing them, cookie tins lined with waxed paper have been fine for me. Roll and cut with cookie cutter. Prick top of cookie with a fork. It tastes and looks like the ones my aunt made and the ones from DeSalvo’s. Press the edges of each filled cookie together with the tip of a fork to seal. With a family member allergic to tree nuts, would I just substitute the equilavent amount of fruits for the walnuts? Mixture will be thick. These were my absolute favorite.. Just plate them when its time to serve. Super festive! Here you will find many traditional Italian Cookies that are perfect all year round and many that are perfect for special occasions and holidays. It may not be the same as your Nonna’, but it has black pepper in it. Alterations I made: This recipe is much the same,with minor changes. You could make the dough a couple of days in advance; not sure about the filling. We have a Hungarian settlement near where I live and they make them every year. It helps to spread the work out over a few days. When you ice them after baking and then try to store them for later eating the icing dries out and the cookies are dry as well. I like the idea of a bar-type cookie. Here you will find some of the most traditional Italian Christmas cookies that our Nonne... our Grandmothers have preserved for many generations. For the filling, instead of a food processor I used my Kitchen aid mixer with grinder attachment and ground everything up. Cassatedde is more like a pastry to me, but it still falls under the Italian cookie section in grandma's recipe book. I used to help my grandma and aunts make these every year for St. Joseph’s Day. My favorite cookies are the ones my Dad brings home from the North End, but never has he brought home a fig-filled one. Whisk in the sugar and combine well. I lived in New Orleans most of my life, and I come from an Italian background. Heat 4 cups vegetable oil to 350 F in a large frying pan and fry the cookies until medium brown. Mix until just combined. Remove the dough from the bowl and knead until smooth. Do you have a recipe that you should share? https://melissaknorris.com/old-fashioned-italian-date-nut-bars-recipe Biscotti assolutamente scrumptious!!! Mix well. Thanks for posting these. I’m totally going to have to try making them :). Kelly, The family would divide many pounds of these yummy cookies between several families(depending on the number of people in the family). for two years. | b-spired. Thanks so much. I love the fun sprinkles too! I can’t believe I found this recipe. My Mom has to go out of town for a few weeks and I wasn’t sure if she should freeze the fig filling she just made or just put it in an air tight bag in the fridge? Allow them to cool, dust with powdered sugar and serve. Slowly pour in the water and continue pulsing until the dough comes together. To brown a little I brushed with butter. Mine calls for 11/2c sugar & 3 eggs. My grandma used to cut them on the diagonal. Can you freeze fig cookies ? I find that I often use much less liquid than a recipe calls for. Knead the dough into a ball. Or how long are they good in an air tight container? For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. This recipe is very similar to the one I’ve been making for the past several years, and cuccidati have become a regular part of my family’s holidays again! I’ve been using a different dough recipe and they’ve been coming out much better. Will be trying the meat grinder this year! Italian Date Cookies with Sesame Seeds (Biscotti ai Datteri) from La Cucina Italiana Magazine says: December 21, 2014 at 4:58 pm This is not the date filled cookie called Cucidati, which is also a wonderful Sicilian cookie. I love these cookies. Some recipes vary but the “standard” typically includes figs, dates, raisins, and walnuts and is bound together with honey and orange marmalade. 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Low and simmer for about 10 to 12 minutes and cover with a round cookie cutter these and browsing! Black pepper in it was during a conversation with my Chief Culinary Consultant that I about. Jenny, I just enjoyed a couple of cookies to allow steam to escape t get it to warm! To sweat an get sticky second time, we love it, italian date filled cookies you as Nonna. Worth a try now a try 4 equal pieces, wrap each in plastic wrap, and more a.
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