Italian fig cookies

    40 min

    These are super-delicious cookies. A fruity mixture of dried figs, raisins, orange, pecans and apple is used to fill a sweet cookie dough. Perfect for dessert, to snack on or with a cup of tea or coffee.

    33 people made this

    Makes: 60 

    • 450g margarine
    • 600g caster sugar
    • 6 eggs
    • 1kg plain flour
    • 3 1/3 tablespoons baking powder
    • 2 tablespoons vanilla extract
    • 1 pinch salt
    • 475ml full fat milk
    • 1.8kg dried figs
    • 450g raisins
    • 2 teaspoons ground cinnamon
    • 100g caster sugar
    • 1 orange, zested and segmented
    • 1 small apple
    • 165g chopped pecans
    • 250ml water

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. To Make Dough: Cream sugar and margarine. Add eggs, vanilla and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency.
    2. To Make Filling: Cut up figs, orange and apple into small pieces. In a food processor, grind figs, raisins, orange and apple. If the mixture is too dry or thick, mix in up to 250ml of water, if desired. Add the spices and chopped nuts.
    3. Preheat oven to 190 C / Gas 5.
    4. Roll the dough out to 5mm. Place fig mixture onto the dough in a line. Fold the dough over, sealing the fig mixture inside. Trim to desired length on the diagonal. Score the dough with slits and bake on an ungreased baking tray for 10-15 minutes.

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    Reviews in English (32)


    This is an excellent recipe for a traditional Sicilian Christmas cookie. Almost all Americans with grandparents from Sicily are thoroughly familiar with this fig cookie. In the dialect of my paternal grandparents these cookies were known as "uccidati". In Italian they are normally called "cuccidati". Some use the word "buccellati" A plethora of recipes for Italian fig cookies can be found by googling "cuccidati cookies" and "buccellati cookies". My wife of Scotch-Irish heritage went out of her way to master the baking of cuccidati each Christmas - she soon realized how much I considered them to be a part of my traditional Christmas.  -  03 Dec 2008  (Review from Allrecipes US | Canada)


    This recipe makes tasty cookies, but the quantity estimate is way way off. I made a quarter-batch and it produced 41 cookies that were probably twice the size of Fig Newtons. In order for a full batch to make the estimated 4-5 dozen cookies, they would need to be probably four times the size of Fig Newtons. Maybe that's what you're going for, but I think that's a mammoth wad of fig goo. I also think the dough-to-filling ratio is a bit off. I would probably use 2/3 as much filling next time. Still, this recipe was spot-on in terms of making tasty fig-filled cookies. The raisins and apple add a nice sweetness to the dried figs without interfering with the flavor. Be careful not to overdo the orange.  -  03 Oct 2009  (Review from Allrecipes US | Canada)


    These cookies are quite good! I am a big fan of Fig Newtons, and I would prefer these to the Newtons any day! The only complaint I have though is that the dough definitely has a shortening flavor to it that I can't really get used to. Perhaps I'm just a purist in these situations, but I still think that using real butter in baked items such as these is still the best way to go...and somebody has yet to prove to me otherwise! I think I will try making these cookies again using butter instead of shortening to see how it turns out.  -  15 Dec 2000  (Review from Allrecipes US | Canada)