Cucciddati Siciliani (Sicilian Fig Cookies)

Ingredients

For the Dough:

• 4 cups all-purpose flour (spooned and leveled)
• 1 cup superfine sugar
• 17 tablespoons cold unsalted butter, cubed
• 2 large eggs
• 1/2 teaspoon baking powder
• Zest of 1 orange
• Pinch of salt

For the Filling:

• 2 cups dried figs
• 2/3 cup raisins
• 1/3 cup candied orange peel
• 1/4 cup pine nuts
• 1/4 cup almonds
• 1/2 cup walnuts
• 1/3 cup orange marmalade
• 1 tablespoon Marsala wine
• 1 tablespoon cocoa powder
• 1 teaspoon cinnamon
• Pinch of salt

For the Icing:

• 1 cup powdered sugar
• 1 large egg white
• 1 teaspoon lemon juice
• Sprinkles (optional)

Instructions

1. Make the Dough: In a large bowl, combine flour, sugar, baking powder, salt, and orange zest. Cut in cold butter until the mixture resembles breadcrumbs. Stir in eggs and knead into a smooth dough. Divide in half, wrap in plastic, and chill for 30 minutes.
2. Make the Filling: Soak figs in warm water for 30 minutes, then drain and pat dry. In a food processor, pulse nuts, cocoa, cinnamon, and salt to large crumbs. Add figs, raisins, candied peel, marmalade, and Marsala, blending until smooth. Combine with the nut mixture.
3. Preheat oven to 350°F. Roll one portion of dough into an 8×13-inch rectangle. Place half the filling along the edge and roll into a log, sealing the seam. Slice into 1-inch cookies and place on a parchment-lined baking sheet.
4. Bake for 20 minutes. Repeat with remaining dough and filling. Cool on a wire rack.
5. Make the Icing: Whisk egg white, lemon juice, and powdered sugar until glossy. Dip cookies and top with sprinkles. Let set for 2 hours.

Attribution: This traditional Sicilian cookie is my husband’s Nonna’s holiday specialty. It’s a family favorite!

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