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italian fig cookies

(1 rating)
Blue Ribbon Recipe by
Angela LeMoine
Jackson, NJ

In our family, Christmas cookies are kind of a big deal. The famous ones are my grandparents Gigi struffoli (I have no clue where Gigi came from but its what we call them) and my mom's seven layers. These are a bit time consuming but they turn out delicious and beautiful. The cookie is bite-size, soft, and tender and the filling is slightly sweet. Finished off with a little glaze and nonpareil sprinkles! (NOTE: The dough is sticky, you may need to add a little flour as you work it on your counter.)

Blue Ribbon Recipe

These Italian cookies will look adorable on your holiday cookie tray. This traditional cookie is also known as Cuccidati. They take a little time to prepare but so does everything made with love. The cookie part is similar to a slightly sweet sugar cookie. The fig filling is sweet and nutty with a slight citrus flavor. For us, the filling is what makes the cookie special. If you have extra, you can just eat it with a spoon. It sort of tastes like those famous fig cookies from the grocery store. A sweet glaze on top is the perfect final touch. We love that they're bite-size. We didn't feel guilty when we ate a few... or ten. A great cookie recipe for a cookie swap, too.

— The Test Kitchen @kitchencrew
(1 rating)
yield 9 dozen
prep time 1 Hr
cook time 15 Min
method Bake

Ingredients For italian fig cookies

  • 2 3/4 c
    all-purpose flour
  • 1 Tbsp
    baking powder
  • 1 1/2 c
    powdered sugar
  • 1/4 tsp
  • 6 Tbsp
    butter, cold & cubed
  • 2
  • 1 Tbsp
    cold water
  • 2 tsp
  • 1/4 c
  • 12 oz
    dried figs
  • 3 Tbsp
    apricot preserves
  • 2 Tbsp
    orange juice
  • 1 c
    powdered sugar
  • 2 Tbsp
    milk or water
  • 1/2 tsp
  • nonpareils, for decorating

How To Make italian fig cookies

  • Four, baking powder, powdered sugar, and salt in a food processor.
    To make the cookies, add the flour, baking powder, powdered sugar, and salt to a food processor. Pulse until well combined. Use a rubber spatula to scrape the sides to be sure everything is worked in.
  • Cubed butter added to the flour.
    Add in the butter.
  • Pulsed in a food processor until small crumbs formed.
    Mix until the butter resembles a small crumble in the dry ingredients.
  • Eggs, water, and vanilla whisked together in a bowl.
    In a small bowl, whisk together the eggs, water, and vanilla.
  • Egg combined with butter and mixed together.
    Add the mixture to the food processor and mix until just mostly combined.
  • Dough formed into a ball.
    Lightly flour your counter and turn the dough out. Work the dough together by hand until everything is combined. This is where you may need to sprinkle a little extra flour as you go. Form the dough into a ball and allow to rest for a few minutes.
  • Almonds and figs added to a food processor.
    While the dough is resting, make the filling. Into a clean food processor, add the almonds and figs.
  • Figs and nuts rough chopped.
    Pulse until roughly chopped.
  • Apricot preserves and orange juice added to the food processor.
    Add in the apricot preserves and orange juice and mix until finely chopped and combined.
  • Thick fig jam in a bowl.
    It will resemble a thick fig jam.
  • Dough cut into 6 pieces.
    Cut the ball of dough into 6-8 pieces.
  • Dough rolled into smaller balls.
    Roll each piece into a smaller ball then lightly press down one small ball at a time on a floured surface.
  • Dough balls rolled into strips.
    Using a rolling pin, roll the dough into a strip about 1- 1 1/2 inches wide and 1/4 inch thick.
  • Filling added to the center of the dough that's being squeezed together.
    Line the center with a bit of the filling. Fold each side of the dough overtop the filling and gently press the dough together to seal it.
  • Rolling the filled dough into a log.
    Gently roll into a smooth log.
  • Cutting dough into bite-size pieces.
    Cut into bite-size cookies. Preheat your oven to 350 degrees F.
  • Cookie pieces put on a baking sheet.
    Repeat with all the dough. Place the cookies onto a parchment lined baking sheet. They don't grow, so you can put them pretty close together.
  • Fig cookies baking in the oven.
    Bake for 14 mins or until just lightly golden. Cool completely.
  • Preparing the glaze in a small bowl.
    To make the glaze, mix all the ingredients in a small bowl.
  • Drizzling the glaze over the cookie.
    Once the cookies are cooled, put them all onto a large cookie sheet so the cookies are touching. Working in small sections (because the glaze dries quickly), drizzle the glaze over each cookie.
  • Fig cookies sprinkled with nonpareils.
    Sprinkle with nonpareils. Pop into a fridge for 10 minutes to harden completely.