Italian Fig Cookies (Cuccidati)
Updated Dec 12, 2025, Published Dec 20, 2022
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Italian Fig Cookies, also called cuccidati or cucidati, are tender, citrus-scented butter cookies filled with a rich mixture of figs, nuts, and warm spices, then finished with a simple white glaze and colorful sprinkles. Soft in the center with lightly crisp edges, these classic Italian cookies are especially loved during the Christmas season.
If you’re building an Italian holiday cookie tray, be sure to add these alongside my Italian rainbow cookies and pizzelle cookies for a festive, classic combination everyone loves.
Quick Look at This Recipe
- Prep Time: 40 minutes + 30 minutes to chill dough
- Cook Time: 20 minutes
- Total Time: 1 hour + 30 minutes
- Servings: 24 cookies
- Dietary Info: Vegetarian
- Method: Mixing, rolling, and baking.
- Technique: Pasta frolla dough with a fig-and-nut filling, rolled, sealed, baked until lightly golden, then glazed.
- Flavor & Texture: Soft and tender with lightly crisp edges; rich fig and nut filling with warm spices, bright citrus notes, and a sweet, simple glaze.
Why you’ll love this family favorite!
These Italian fig cookies are one of those treats that instantly bring me back to childhood. Every December, without fail, they showed up on bakery cookie trays and at family gatherings; soft, fragrant, and always gone far too quickly. If you grew up around Italian bakeries, you know the type: sweet dried fruit filling, buttery dough, and that unmistakable holiday aroma of citrus and spice.
Every Italian nonna has her own version, and this one is ours. In Sardegna, where fig trees are abundant, figs were traditionally dried and used throughout the winter, especially at Christmas. These cookies were a way to bring sweetness to the table when fresh fruit wasn’t available.
Yes, they take a little time to make. But the first bite — soft pastry, spiced fig filling, hints of orange — makes it all worth it. This is the kind of recipe you bake once a year, with intention, and remember forever. I hope it becomes part of your holiday tradition too, along with anginetti cookies and Italian pignoli cookies.
Made With Amore,
“I made these in honor of my Dad who has been gone from us for 34 years, he loved figs! This recipe was so easy to make and very delicious!”
– Angela
What Are Cuccidati?
Cuccidati are traditional Italian fig cookies made with a soft, buttery pastry dough called pasta frolla and a rich filling of dried figs, nuts, citrus, and warm spices. They’re often compared to Fig Newtons — familiar, tender, and gently sweet — but with deeper flavor and a distinctly Italian soul.
The filling typically includes dried figs, golden raisins, walnuts, almonds, pine nuts, orange marmalade or jam, and spices like cinnamon and nutmeg. In Sardinian versions, anise seeds are often added for a subtle licorice note. The mixture is wrapped in pasta frolla, baked until lightly golden, and finished with a simple glaze and colorful sprinkles.
You may see these cookies called by different names depending on the region. In Italian, they’re known as Buccellati or Cucciddati; in English, Cucidati or Cuccidati (pronounced coo-chi-dah-tee). While they’re especially associated with Sicily, they’re also beloved in Sardegna and throughout Italy.
Traditionally served at Christmas — and again around St. Joseph’s Day in March — cucidati are a bakery staple and a true celebration cookie. Soft, fragrant, and nostalgic, they’re a classic example of how Italian baking turns simple ingredients into something unforgettable.
You’ll also love these Italian Christmas cookies and chocolate crinkle cookies any time of the year!
Simple Ingredients
This recipe is made up of three simple components: the buttery pastry dough, the rich fig filling, and a quick icing to finish it all off. Each part is straightforward on its own, and when they come together, they create that classic Italian fig cookie flavor and texture everyone loves.
Pasta Frolla
- All-purpose flour: The foundation of the dough, giving structure without making it tough.
- Granulated Sugar: Lightly sweetens the dough without overpowering the filling.
- Egg: Adds richness and helps bind the dough.
- Cold butter: Cold butter keeps the dough tender and slightly flaky, giving the cookies their soft interior with lightly crisp edges.
- Orange zest (or lemon zest): Not pictured, but essential. Citrus zest perfumes the dough and gives these cookies their signature Italian bakery aroma.
Fig Filling & Glaze
- Dried figs: The star of the filling. These cookies are made specifically with dried figs, not fresh. Mission figs, golden figs, or Calimyrna figs all work well. Have extra dates? Make this baked brie recipe too! It’s the perfect holiday appetizer.
- Nuts: A traditional mix of almonds, walnuts, and pine nuts adds texture and depth. You can adjust the ratios slightly based on what you have.
- Golden raisins: Add natural sweetness and moisture. Regular raisins can be used if needed.
- Candied orange or lemon peel: Brings that unmistakable Italian bakery flavor. Fresh orange or lemon zest works as a substitute if candied peel isn’t available.
- Liquid flavoring: A small amount of orange juice helps bind the filling and adds warmth and complexity.
- Orange marmalade: Enhances the citrus notes and helps create a smooth, spreadable filling.
- Spices: A cozy blend of ground cinnamon, ground nutmeg, and ground anise (optional, but traditional in Sardinian versions).
- Sugar Glaze: A simple mixture of milk and powdered sugar makes the glaze for our Italian fig cookies, similar to the glaze for this cranberry orange cake. You will also want to have some sprinkles (nonpareils) for decorating.
See the recipe card for quantities.
Cuccidati Variations
- Dried Fruit: While dried figs are essential, you can mix in other dried fruits for added depth. Try replacing a portion of the figs with dates or dried apricots for a slightly different sweetness and texture.
- Liqueur: Instead of orange juice, you can flavor the filling with a splash of Marsala wine, rum, brandy, or grappa. Choose just one. The goal is warmth and aroma, not an overpowering alcohol flavor, similar to making Italian cannoli.
- Marmalade or Jam: Orange marmalade is traditional, but apricot jam is a popular alternative that pairs beautifully with figs and nuts. You can also use apricot jam to make this Italian crostata recipe
- Spices: Cinnamon and nutmeg are classic, but you can experiment with a pinch of ground cloves.
- Vanilla: For a softer, bakery-style sweetness, add a small amount of vanilla extract to the filling.
- Decoration: Traditionally, cucidati are finished with a simple icing and colorful sprinkles. For a simpler look, you can drizzle or dip the icing, switch up the sprinkles, or skip the icing entirely and dust with powdered sugar instead.
Looking for more Italian cookie recipes like these soft amaretti cookies or Italian butter cookies.
How To Make Italian Fig Cookies
- Mix the flour, sugar, salt, and baking powder in a medium bowl. Stir with a whisk until incorporated.
- Add the beaten egg and zest, and mix them into the dry ingredients. The dough will be very crumbly at this point.
- Add the cold butter to the flour and egg mixture.
- Mix until everything is incorporated. The dough will be pretty “rough” at this point.
- Turn the dough onto a lightly floured work surface and gather it into a ball.
- Split the dough into two equal portions. Wrap each disk tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours. If chilling longer than 30 minutes, remove the dough from the refrigerator and let it sit at room temperature before rolling it out.
- Place the figs in a bowl and cover them with warm water (not hot). Let them sit for 30 minutes. Then drain and squeeze out any excess water.
- Place the nuts, spices, and salt in a food processor and pulse them into small crumbs. Be sure you pulse enough to form a thick paste, but not into a smooth nut butter. You still want tiny nut pieces. Transfer the nut mixture to a large bowl and set aside.
- Add the figs, raisins, candied orange, marmalade, and orange juice to the food processor and pulse until combined. The mixture will look thick and sticky.
- Add the fruit mixture to the large bowl of crushed nuts. Mix everything with a wooden spoon until combined.
- Use a clean, floured surface to roll one dough ball out into a rough rectangle about 8×13 inches and ½ cm (¼ inch) thick. Use a knife to trim the edges, leaving you with a neat rectangle shape. Cut the rectangle into two equal pieces.
- Add 1/4 of the filling to one end of the rectangles, forming it into a log.
- Roll the pastry dough over the filling until it overlaps at the seam. Trim off any excess pastry dough.
- Cut the log into 1¼-inch thick slices and place cookies seam side down on the prepared baking sheet about 1 inch apart.
- Bake the cookies for 18-20 minutes, and then transfer to a cooling rack. Repeat with the same process with the second half of your first rectangle, and bake. Then start the entire process again for the second dough ball.
- Combine the powdered sugar and milk in a bowl and mix until it’s completely smooth.
- Dip the cooled cookies in the glaze and colorful sprinkles. After they set, enjoy them on a cooking tray with my heart thumbprint cookies and homemade Italian ladyfingers.
My Pro Tips
Recipe Tips
- Ideal dough temperature: If the dough has been chilled for more than 1–2 hours, let it sit at room temperature for about 10 minutes so it softens slightly before rolling. At the same time, don’t let it get too warm. If it starts feeling sticky or hard to handle, simply return it to the refrigerator for a few minutes.
- Don’t over-knead the dough: Overworking pasta frolla can make the cookies tough and the dough difficult to roll. Mix and handle the dough just until it comes together. If it tears while shaping, don’t worry; this dough is forgiving and can easily be pressed back together.
- Don’t overfill the cookies: It’s tempting, but too much filling makes sealing difficult and can cause the cookies to burst while baking. A modest, even line of filling ensures clean edges and a beautiful final shape.
- Seal well, seam-side down: Gently press the dough closed around the filling and place the cookies seam-side down on the baking sheet. This helps them hold their shape and prevents the filling from leaking out.
- Bake until lightly golden, not browned: These cookies should stay soft. Look for light golden edges and a pale top rather than deep browning. Overbaking will dry them out.
- Let cookies cool completely before icing: Icing warm cookies will cause it to melt and slide off. For a neat finish, wait until the cookies are fully cooled before glazing and decorating.
- Storing: Once your cucidati sicilian have cooled, store them in layers in an airtight container. Separate each layer with a sheet of wax paper to prevent the cookies from sticking together. They will last about 1 week.
Italian Fig Cookies Recipe FAQs
Yes. A food processor is the easiest way to achieve a smooth, cohesive filling, but it’s not required. You can finely chop the dried figs, nuts, and raisins with a sharp knife, then mix everything well. The goal is a thick, spreadable filling that holds its shape when pressed together.
If the filling feels too wet or loose, chill it for 15–30 minutes or add a bit more finely chopped nuts to absorb excess moisture. If it’s too dry or crumbly, stir in a small splash of orange juice, Marsala, or marmalade until it becomes spreadable. The filling should be thick, fragrant, and easy to shape.
Cracking or leaking usually happens when the cookies are overfilled, the dough is too warm, or the seam isn’t sealed well. Keep the dough cool, use a modest amount of filling, and press the seam closed gently but firmly. Small cracks are completely normal, as these are meant to be rustic, homemade cookies.
Yes, cucidati are excellent make-ahead cookies. You can prepare the filling and dough a day or two in advance and refrigerate them until ready to assemble. Baked cookies freeze well (unglazed) for up to a few months. When ready to serve, thaw them at room temperature, then glaze and decorate them.
Serving Suggestions
Italian fig cookies are best enjoyed as part of a relaxed, lingering finish to a holiday meal. Serve them at room temperature so the filling stays soft and fragrant and the citrus notes in the dough really shine.
They’re especially lovely alongside homemade thick hot chocolate, espresso, or coffee. The rich fig filling pairs beautifully with warm, cozy drinks on a winter evening.
For a traditional Italian holiday spread, offer cucidati with other classic desserts like panettone or pandoro Christmas cake, letting guests choose a little of everything. In many Italian homes, these cookies are served at the end of a long Christmas dinner, brought to the table with coffee as everyone lingers, chats, and celebrates.
More Italian Holiday Desserts
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Italian Fig Cookies Recipe (Cuccidati)
Equipment
- Food Processor or High Speed Blender
Ingredients
Dough pasta frolla
- 2 cups unbleached all-purpose flour, 500 gr
- 1 cup granulated sugar, 200 gr
- Zest of 1 orange
- ½ teaspoon salt
- 1 teaspoon baking powder
- 10 tablespoons cold butter, cut into ½-inch cubes, 200 gr
- 2 large eggs, at room temperature, beaten
Filling
- 2 cups dried figs, tough ends trimmed and chopped
- ½ cup almonds
- ½ cup walnuts
- ¼ pine nuts
- ⅔ cup golden raisins, or dark raisins
- ⅓ cup candied orange peel or lemon peel, OR fresh lemon or orange peel combined with 1 tablespoon honey
- 2 tablespoons Marsala wine, OR orange juice, OR rum
- ⅓ cup orange marmalade, OR apricot jam
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon ground anise, optional
Glaze and sprinkles
- 1 cup powdered sugar, confectioners sugar
- 1 tablespoon milk
- Zest of 1 lemon
- Rainbow nonpareil sprinkles
Instructions
Make the Dough
- Mix (dry ingredients) flour, sugar, salt, and baking powder in a medium bowl. Mix with a whisk until incorporated. Add the beaten egg and zest, mix, then slowly incorporate the butter chunks. Mix until incorporated (the dough will be pretty “rough” at this point).
- Turn the dough onto a lightly floured work surface and gather it into a ball. Form the dough into two equal portions.
- Wrap each disk tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 24 hours). Remove the dough from the refrigerator 30 minutes before rolling it out if refrigerated a day in advance.
Make the filling
- Place the figs in a bowl and cover them with warm water (not hot). Let them sit for 30 minutes, then drain and squeeze out any excess water, and set aside.
- Place the nuts, spices, and salt in a food processor and pulse to large crumbs. Transfer to a large bowl and set aside. Pulse enough to form a thick paste, but not smooth nut butter. You still want tiny nut pieces.
- Add the figs, raisins, candied orange, marmalade, and marsala wine in the food processor and pulse until combined. The mixture will be thick and sticky.
- Add the dried fruit mixture to the large bowl with the mixed nut mixture. Mix everything with a wooden spoon until combined. It will resemble a thick paste.
Roll out the dough
- Preheat the oven to 350F (180C) and line a large baking tray with parchment paper.
- Lightly dust a clean work surface with flour. Roll 1 dough ball out into a rough rectangle about 8×13 inches and ½cm (¼ inch) thick. Use a knife to trim the edges, leaving you with a neat rectangle shape. Cut the rectangle in half, so you have two pieces.
Fill Cookies
- Add 1/4 of the filling to one end of the rectangles, forming it into a log. Roll the pastry dough over the filling until it overlaps at the seam. Trim off any excess pastry dough off the ends.
- Cut the log into 1¼-inch thick slices and place cookies seam-side down on the prepared baking sheet about 1 inch apart. Repeat with the other half of the rolled-out dough and 1/4 of the filling.
- Bake for 18-20 minutes, then transfer to a cooling rack.
- Repeat the same process with the other dough ball and the remaining filling.
Make the glaze
- In a small bowl, combine the powdered sugar and milk until completely smooth.
- Dip the cooled cookies in the glaze and then dip them in a bowl with the sprinkles. Enjoy!
Notes
- Keep the dough cool but workable: If the dough has chilled longer than 1–2 hours, let it rest at room temperature for about 10 minutes before rolling. If it becomes sticky or too soft, return it to the refrigerator briefly.
- Avoid over-kneading: Handle the pasta frolla just until it comes together. Overworking the dough can make the cookies tough. Small tears are normal and can easily be pressed back together.
- Use a modest amount of filling: Overfilling makes sealing difficult and can cause the cookies to burst. An even, restrained line of filling works best.
- Seal and place seam-side down: Press the dough closed around the filling and bake with the seam on the bottom to help the cookies keep their shape.
- Bake until lightly golden: These cookies should remain soft. Look for pale tops and lightly golden edges rather than deep browning.
- Cool completely before icing: Let the cookies cool fully so the icing sets neatly without melting or sliding off.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these in honor of my Dad who has been gone from us for 34 years, he loved figs! This recipe was so easy to make and very delicious! I made a couple of changes instead of using the orange marmalade- I made an apricot marmalade in its place and used lemon zest. I also made some into crescent shapes.
I am happy this recipe could bring you back memories of your dear dad. I love the adjustments you made. All the best!
Do you use unsalted or salted butter for dough?
Honestly, either work! I use salted for everything because I love salt! Enjoy
Canโt see measurements of ingredients.
Look at the recipe card at the bottom of the post. I hope that helps.