Are you ready to embark on a culinary journey to Sicily? Today, we're sharing a treasured family recipe – Nonna's Cuccidati! This traditional sweet treat, a fig-filled cookie, is perfect for the holiday season or any time you crave a taste of authentic Italian baking. It's easier than you might think, and the aroma alone will transport you straight to the sun-drenched hillsides of Sicily. Let's get started on this delicious adventure!
Ingredients:
This recipe makes approximately 20-24 cuccidati.
For the Dough:
- 2 ½ cups all-purpose flour, plus more for dusting
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup extra virgin olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup dry red wine (Marsala wine is traditional but any dry red will work)
- Zest of 1 orange
For the Filling:
- 2 cups dried figs, chopped
- ½ cup chopped walnuts
- ¼ cup honey
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Optional: ½ cup chopped candied orange peel
Instructions:
Making the Dough:
- In a large bowl, whisk together flour, baking powder, and salt.
- Add sugar, olive oil, eggs, vanilla extract, red wine, and orange zest.
- Mix until a smooth dough forms. If the dough is too dry, add a tablespoon or two of water. If too wet, add a little more flour.
- Knead the dough for 5-7 minutes until it becomes smooth and elastic.
- Form the dough into a ball, cover with plastic wrap, and let it rest at room temperature for at least 30 minutes.
Preparing the Filling:
- In a medium bowl, combine chopped figs, walnuts, honey, cinnamon, cloves, and nutmeg. Mix well. If using candied orange peel, add it now.
Assembling and Baking the Cuccidati:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Divide the dough into 20-24 equal-sized pieces.
- Roll each piece into a small ball, then flatten it into a circle about 3-4 inches in diameter.
- Place a spoonful of the fig filling in the center of each circle.
- Bring the edges of the dough together, pinching them to seal the filling inside, forming a small, slightly flattened ball. You can leave them round or gently shape them into a crescent moon.
- Place the cuccidati on the prepared baking sheets.
- Bake for 20-25 minutes, or until the cookies are lightly golden brown.
- Let the cuccidati cool completely on a wire rack before serving.
Tips for Success:
- For a richer flavor, use high-quality dried figs.
- If the dough feels sticky, dust your work surface with flour to prevent it from sticking.
- Don't overbake the cuccidati, or they will become dry.
- These cookies taste even better the next day, so make them ahead of time if you can!
Variations:
- Add a sprinkle of powdered sugar on top before baking for extra sweetness.
- Experiment with different nuts in the filling, such as almonds or pistachios.
- For a citrusy twist, add the zest of a lemon or a lime to the dough.
Nutritional Information (per cookie, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 150-200
- Fat: 8-10g
- Carbohydrates: 20-25g
- Sugar: 10-15g
- Protein: 2-3g
These delightful Cuccidati are a wonderful treat to share with friends and family, a delicious taste of tradition, and a perfect example of easy recipes that deliver big on flavor. Enjoy the process of homemade cooking and the satisfaction of creating these delicious dishes! Happy baking!