Thursday, April 28, 2011

Italian Fig Cookies





Italian fig cookies have fig, nuts and chocolate enveloped in a tender crunchy cookie topped with a dusting of powdered sugar.  My mouth waters just writing about them!  The filling is so scrumptious, I often break the cookie open and start there.  A fig cookie and a cup of coffee are all you will want for an Italian breakfast made in heaven.

This cookie, called Cuccidata in Sicilian (Buccellata in Italian I believe) is traditionally made during Christmas.  I know its only April, but I just couldn't wait.  One of my followers emailed me saying her Grandma used to make these and that since she has passed away, they haven't had them and how much they loved when she made them.  So here they are!

The fig cookie preparation starts early in the year.  With many fig trees, my family collects and cooks the figs in the summer to jar them for the holiday cookies.  I dont anticipate many of you having fig marmalade jarred in you cupboard, so going out to buy thie fig marmalade ready made is perfectly fine. I am sure you will be quite please with the results :)




For the cookie you'll need:
  • Italian S Cookie recipe, made with 5 teaspoons baking powder instead of 10 teaspoons

For the filling you'll need:
  • Fig marmalade, 32 ozs
  • 1 cup raisins
  • 2 cups almonds, toasted and rough chopped
  • 1 heaping tablespoon of cinnamon
  • 2 oranges, zest of
  • 1 cup pignoli nuts
  • 1 cup small or mini semi sweet chocolate morsels
  • 1/2 cup honey

Make S cookie dough according to the recipe, but with half the baking powder.
In a preheated 375 degree oven, place almonds on a baking tray in a single layer and toast for 20 minutes or until they are medium brown. Once toasted, put on a cutting board and rough chop. In a large bowl, mix all ingredients together with a wooden spoon.  On a lightly floured surface, grab a big handful of the dough (like 3 cups full) and place it on the floured surface. Shape it into a long and narrow log, similar to a baguette of bread. With a rolling pin, flatten the log, like the baguette was run over by a car. It will now be about 18 inches long by 6 inched wide and about 1/3 inch thick. Like a long fat sausage link, place a fat tube of filling on the dough. The filling will go from end to end. Fold the dough up onto the filling so as to cover it. You will have to do one 18 inch side at a time. Turn the log upside down so the seam is on the bottom. Flatten the filled cookie down a bit to secure the seam well. Cut the log on a slight angle every inch and a half or so, until you have cut the log into about 10 or so cookies. Repeat with another handful of dough until all dough is used. This recipe made about 6 fig filled logs, which you will cut each into about 10 cookies. Place cookies on a baking sheet about an inch apart. Bake in a 400 degree oven for 20 to 25 minutes, or until the cookies are golden brown. Ovens vary so be careful to watch your cookies. Allow to cool. Sift some powdered sugar on top. Serve :)



Servings: Makes about 50 cookies


If you have left over dough, you can shape them into S cookies. They will not rise as high, but the taste, texture and mouthfeel will be just as heavenly.


  1. Julia,
    These were delicious! Everyone in my family loved them! Thanks for sharing this special treat!

  2. its my pleasure. i feel like im bringing new life to 100 year old recipes that would otherwise never be tasted in our family again


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