Preheat oven to 375 F and line a sheet pan with parchment paper. Home > Seasonal > Christmas > Cucidati – Italian Fig Cookies. I then took a fork and pressed the edge to seal the turnover. Try this authentic Italian recipe for Chestnut Tortelli – little pasta-shaped Italian Christmas cookies filled with a spiced rum, chocolate & chestnut filling. 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For the filling, instead of a food processor I used my Kitchen aid mixer with grinder attachment and ground everything up. The dough is rolled out into a long rope and then cut into 1/2-inch pieces. It tastes and looks like the ones my aunt made and the ones from DeSalvo’s. EVAN — Thanks for the suggestion! Just this past weekend I discovered this little show on YouTube about this 93 year old little Italian great grandmother, Clara. So the filling on this is perfect. I am looking forward to making your recipe and compare flavors. Here you will find some of the most traditional Italian Christmas cookies that our Nonne... our Grandmothers have preserved for many generations. 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. My sister broke her Magic Bullet attempting to make this filling in her apartment…lol! Place dates into small saucepan and add 1/4 cup sugar, dash of … Enjoy the cookies! P.S. Really makes them so delicious! If I had patience I’d find the sweet spot of the frosting drying enough to apply the sprinkles. 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. 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. My husband has been asking me to make these Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Just keep the carton on a shelf in a closet or any cool place. Repeat with all sections of dough. Best ever, I used frozen butter instead of oil. Thanks for sharing! 1 2 Next. My mom says she doesn’t notice that the nuts aren’t there! Remove the cookies from the honey with a slotted spoon and place them on a serving platter. Hi Julie, No special tips, I just stop and scrape down the sides as needed. Also is it OK to frost them before freezing. Some recipes vary but the “standard” typically includes figs, dates, raisins, and walnuts and is bound together with honey and orange marmalade. Not a pretty as the individual cookies, but easier and just as good! Serve immediately or store in an airtight container for 2 weeks. And yes, coconut shortening works almost the same as butter in any dough I’ve tried…. Do you think I could use those in place of the more typical “flat” ones? I burned out 1 food processor when making the sticky filling, cut up as small as possible before using the food processor. 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. They have all passed away, unfortunately, but now my sisters, my mother, and I bake them for Christmas, along with sesame seed cookies. Place each cookie, seam-side down, on a baking sheet, leaving 1-2 inches between each cookie. 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 copied a link to your recipe and the one i got was way different than this one and i cant find it now ‘ Cut out cookies and place on lightly greased cookie sheet 2 inches apart. We use a hand-held ravioli press to make the cookies. I have not, but since they get ground up I think you would be okay doing that. The best recipe I ever made, we love it, Thank you. 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. Remove from oven and transfer to a wire rack to cool. To make the filling, grind figs, dates, and raisins in a food processor until coarse. I think […] 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 have since closed down and, of course, they wouldn’t give away their recipe. 1. The filling sounds really unique and delicious, I love anything that involves figs. Thank you! Can I freeze them after making them? You can cut down on the prep time by making logs, the cutting them up. Let the icing set completely before storing in an airtight container. Roll out one section of dough to 1/8-inch thick and cut out 3-inch circles. 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. Tomorrow I will finish baking my Italian cookies and put on the icing and sprinkles. 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. We made fig cookies and our recipe does not have dates, but does have chocolate chips. I don’t think sprinkled perogies would be my thing, but they sound really lovely as cookies though. For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. We also use a mix of white and dark raisins . Then on the day you want to serve them to family or guests, Ice the cookies with powdered sugar. Thanks for sharing this recipe! Yours look wonderful! Allow them to cool, dust with powdered sugar and serve. Pulse the ingredients until smooth and fully combined. Pour the glaze over each piece of cucidati and garnish with sprinkles. I lived in New Orleans most of my life, and I come from an Italian background. both add a dark kick to it :). what to do? Its already shaping up the be a busy holiday season and am trying to schedule out all my baking! I added a little more milk. Repeat the process for all four sections of dough. I’m going to try these this Christmas. I hope you still enjoyed the cookies! Any idea what went wrong? Ah, I love this recipe! Mix on medium speed until fully combined. I prefer to make these in a log and then slice them immediately after removing them from the oven. Super festive! Preheat oven to 375° and line two cookie sheets with parchment paper. | b-spired. I’m Sicilian and I make these every Christmas with all the women in my family, they are quite the joyful tradition! Pingback: Cucidati – Italian Fig Cookies | Recipe Biscuit. My Nonna always made theses every Christmas for her children and grandchildren. ahhhhh….finally this is the cookies i have been looking for. 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. My husband favorite thing in the world. Great job! 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). 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. Hi Laura, I don’t think using cream instead of milk would cause the dough to break. Press the dough over to create a half moon or crescent shape and seal the ends using a fork. Ohh, these look really good! Chop pitted dates in food chopper. I need to bake them ahead of time …, Hi Jean, Yes, you can freeze these! Just thaw in the fridge for a day or so before you plan on using it. Another great recipe. What an intriguingly delicious filling!! I can’t believe I found this recipe. The only difference was I had only cream so I used that instead of milk. My wife is Italian though. Roll out dough and cut with a round cookie cutter. Remove the tray from the oven and immediately slice the cookies into 1/2-inch-thick pieces. This Italian wine cookie is from the Calabria region and is made of flour, cinnamon and red wine, then dredged in honey. These cookies have been a tradition in our Italian family for many years – typically made for St. Joseph’s altars. 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