Sandra Scalise Juneau'S Cuccidata, Sicilian Fig Coo

Name: Sandra Scalise Juneau'S Cuccidata, Sicilian Fig Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FIG FILLING; 2 lbs dried figs, Greek; 1 tablespoon cinnamon; 4 tablespoons honey; 2 tablespoons orange zest; 1/8 teaspoon black pepper (about ); CUCCIADATA DOUGH; 5 cups all-purpose flour; 3/4 cup vegetable shortening; 3/4 cup sugar; 1 -2 cup warm water; ICING; 2 drops almond extract; 1 tablespoon milk; 2 cups powdered sugar; 1/4 cup non-pareils, colored

Servings: persons

FIG FILLING
2 lbs dried figs, Greek
1 tablespoon cinnamon
4 tablespoons honey
2 tablespoons orange zest
1/8 teaspoon black pepper (about )
CUCCIADATA DOUGH
5 cups all-purpose flour
3/4 cup vegetable shortening
3/4 cup sugar
1 -2 cup warm water
ICING
2 drops almond extract
1 tablespoon milk
2 cups powdered sugar
1/4 cup non-pareils, colored

1
FIG FILLING:
2
Remove stems from figs. Rinse thoroughly in warm water to soften. Drain.
3
Season figs with cinnamon, mixing thoroughly. Coat with honey, then add orange zest and black pepper, blending thoroughly. Grind fig mixture, using an electric meat grinder (not a food processor), to a fine texture.
4
After mixture is ground, mix thoroughly to blend all ingredients. Separate into 1- or 2-pound packages, wrapped in plastic food wrap and sealed in plastic bags. (Keep several weeks, refrigerated, or freeze for up to 6 months.
5
CUCCIADATA DOUGH:
6
Add shortening to flour and blend (by hand or food processor) to a cornmeal texture.
7
In another bowl, add warm water (not boiling) to sugar to dissolve. Gradually add sugar/water to flour mixture, blending until dough forms a ball. If dough is too dry, gradually add more water as needed. Cover and let dough rest for 10 minutes.
8
Separate dough into workable-sized balls, about 3 inches across. Knead each ball to a smooth texture and return to bowl. Cover again; let dough rest several more minutes.
9
Roll a 2-inch ball of dough to the thickness of pie pastry. Cut dough into strips about 4 inches wide by 12 inches long. Shape a piece of the fig filling into a rope about 1/2 inch wide and 12 inches long. Center the rope on a strip of pastry. Fold sides of pastry over filling, overlapping dough slightly. Turn over with seam side down and pat lightly to flatten.
10
With a sharp small knife, cut the rope at an angle into 1-inch long bars, cutting slits in sides and one on top to allow for thorough cooking. Place on cookie sheets. Bake in a preheated 250-degree oven for about 20 to 30 minutes, until cookies are slightly browned on the bottom only.
11
Allow to cool before icing.
12
ICING:
13
Add almond flavoring to milk and gradually blend into sugar, mixing to a smooth paste. Icing should be the texture of heavy cream.
14
Working over a small bowl, spoon icing onto each (cooled) cookie. Let excess drip into the bowl. Let cookie dry slightly before sprinkling with colored non-pareils.
15
Cookies must dry completely before packaging.

1274

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FIG FILLING, 2 lbs dried figs, Greek, 1 tablespoon cinnamon, 4 tablespoons honey, and more.

Yes, Sandra Scalise Juneau'S Cuccidata, Sicilian Fig Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sandra Scalise Juneau'S Cuccidata, Sicilian Fig Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions