Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert
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Sicily is famous for its desserts, and these fragrant cuccidati (also known as buccellati, from late Latin, meaning “little bites”) stay true to the island’s tradition of offering some of the best in Italian sweet treats.
Traditionally served around Christmas time, these Sicilian fig cookies can be made ahead of time and are sure to be a hit at any holiday party. Sicily has always been a crossroads for other cultures, and the addition of spices like cinnamon in this cuccidati recipe reflects that.
Equipment
several large bowls for stirring the various ingredients together
spatula to scrape down the sides of the bowl
several cookie sheets or baking sheets to bake the cookies on
food processor for chopping figs and nuts (though you can use a knife with the nuts if you prefer)
wire rack for cooling cookies
whisk for making the dough (if you don’t use a food processor) and icing
pastry cutter (alternatively, you can use a sharp knife)
pastry brush for brushing the cookie dough with water
parchment paper to line baking sheets
hand mixer for beating the egg whites for the glaze
Because the dried figs will need to steep for a while and the dough will need to chill, you can expect it to take several hours to make these delicious cookies, but you can also prep the ingredients over several days if that is more convenient.
Ingredients
Dough
Flour (3.5 cups) – you will want to mix dry ingredients together, along with cold, unsalted butter to make these Italian fig cookies.
Baking powder (1 Tbsp) – use baking powder to make your cookies rise and make for a lighter texture.
Sugar (2/3 of a cup)
Unsalted Butter (6 ounces) – make sure your butter has softened enough to be able to whisk together with the dry ingredients in order to make for a smooth cookie dough.
Eggs (2) – this recipe calls for 2 large eggs.
Vanilla Extract (1 Tbsp) – use high quality vanilla extract made from real vanilla beans. Lower quality vanilla extract will use inferior beans or artificial flavorings.
Salt (a pinch) – add in the salt along with the other dry ingredients
Milk (1-3 Tbsp if needed) – this is an optional ingredient that can be added in little by little in the event the dough doesn’t come together.
Filling
Dried figs (18 ounces) – this is the star ingredient in these Italian Christmas cookies so you will want to look for high quality dried figs.
Candied orange/lemon peel (3-4 Tbsp)
Marsala wine (2 Tbsp) – there are three types of this Sicilian fortified wine (oro, ambra, and rubino), but you can use any, as long as it is a true Marsala wine and not a cheap knock-off. Marsala is not just for cooking. You can drink it as well.
Raisins (1/2 cup)
Dark chocolate (2 ounces) – look for a good quality dark chocolate with a higher percentage of cocoa solids, though the higher the percentage, the more bitter the chocolate will be. About 70-80% makes for a good amount. Alternatively, you can use dark chocolate chips.
Walnuts (1/4 cup, potentially more to taste)
Almonds (1/4 cup, potentially more to taste)
Cinnamon (1 Tbsp)
Glaze/Icing:
Egg white (1) – use the white from one large egg.
Confectioners sugar (1/2 cup) – confectioners sugar is powdered sugar with a starch added so it isn’t exactly interchangeable with classic powdered sugar.
Lemon juice (1/2 tsp)
Decoration:
Colored sprinkles – using different colored sprinkles (red, white, green) will make for a nice contrast to the white glaze.
How to make Cuccidati cookies step by step
Make the fig filling. Steep dried figs in hot water for about 30 minutes (photo 1). Pat dry on a paper towel. Process figs, candied fruit and Marsala wine in a food processor until it is a smooth thick paste (photo 2).
Use a food processor to somewhat finely chop nuts and dark chocolate, though you can also use a knife to chop them up roughly if you prefer a crunchier consistency (photo 3). In a large bowl, mix together the fig paste, chopped nuts, chocolate, raisins and cinnamon (photo 4).
Make the cookie dough. Put all dry ingredients in a large bowl (you can use a food processor for this step if you prefer): flour, sugar, baking powder, salt along with cold, unsalted butter cut in cubes. Whisk or process until you have a fine mixture without large lumps (photo 5). Add in the eggs and vanilla extract. Mix until the dough takes shape (photo 6).
Once you have a consistent dough, put it on a work surface and form into a ball (photo 7). If the dough does not come together, slowly add in a tablespoon or two of milk. Wrap the ball of dough in plastic wrap and cool in the refrigerator for at least 30 minutes (photo 8).
Prep oven and make cookies. Preheat oven to 350F. Cut a small piece of dough (photo 9) and roll it out on a lightly floured surface to approx. ⅛ inch thick. Cut into a rectangular shape and save any leftover dough to use later (photo 10).
Roll the fig filling into a log (photo 11) and put close to one edge of the rectangle so you can fold and roll the dough over into its own log (photo 12). Before fully closing the dough, brush with water to help seal.
Put the log seam side down and use pastry cutter or (sharp) floured knife to cut 1-inch cookies (photo 13). Repeat with theremaining dough (including the dough you have left over from before) and fig filling. Place cookies on a baking sheet lined with parchment paper about ½ inch apart (photo 14).
Bake in preheated to 350F oven for 15-20 minutes or until lightly golden brown around the edges. Let cool completely on a wire rack.
Making icing and decorate cookies. Separate egg white and beat eat until foamy (photo 15). Add lemon juice and continue to beat as you slowly add in confectioner sugar. Put speed on high and continue to beat until soft peaks form (photo 16).
Don’t ice cookies until they have cooled completely (photo 17). Top with colored sprinkles (photo 18). Make sure the icing is completely dried (a few hours) until packing away.
Variations
Marsala wine: It is really preferred to use Marsala wine because it comes from Sicily, but if you don’t have access to Marsala, you can try rum or brandy.
Icing without egg: You can make a simple eggless icing by mixing 1 cup confectioners sugar and 1 to 2 tsp of lemon juice. Whisk lemon juice slowly into the confectioners sugar in a large bowl until you have a consistent paste without lumps.
Orange marmalade: you can substitute orange marmalade for the candied fruit.
More spices: If you want to amp up the spiced flavor, you could add a pinch of ground cloves to the filling, along with the cinnamon.
Nutty flavor: If you prefer a stronger nut flavor in the filling, you could toast the walnuts and almonds in a pan for a few minutes (make sure to move them around frequently so they don’t burn) on medium heat. Then allow to cool.
Other Italian traditional cookies recipes for you to try:
You can store these Italian cookies in an airtight container. It is a good idea to separate layers of cuccidati with parchment paper.
How long do Italian fig cookies cuccidati keep?
They keep well for at least a couple of weeks. If you plan to freeze these cuccidati cookies right away, it would be a good idea to freeze without the icing and glaze later before serving. Nonetheless, they can be frozen with the icing as well.
How Italians eat figs
In Italy, fresh figs typically ripen in summertime but are often dried for later use or used to make marmalade or liqueur. They can be eaten fresh or paired with, for example, cheese. A popular antipasto in summer is figs paired with goat’s cheese, drizzled with honey or balsamic vinegar.
How do you pronounce the Italian cookie Cuccidati?
This Italian fig cookie is pronounced “coo-chi-dah-tee”.
Start by making the fig filling. Steep dried figs in hot water for about 30 minutes. Pat dry on a paper towel. Process figs, candied fruit and Marsala wine in a food processor until it is a smooth paste.
Use a food processor to chop nuts and dark chocolate, though you can also use a knife to chop them up roughly.
Mix together the fig paste, chopped nuts, chocolate, raisins and cinnamon in a large bowl.
Make the cookie dough. Put all dry ingredients in a large bowl (you can use a food processor for this step if you prefer): flour, sugar, baking powder, salt and cold butter cut in cubes.
Whisk or process until you have a fine mixture without large lumps. Add in the eggs and vanilla extract.
Mix until the dough begins to take shape. Once you have a consistent dough, put it on a work surface and form into a ball.
If the dough does not come together, slowly add in a tablespoon or two of milk.
Wrap the dough plastic wrap and cool in the refrigerator for at least 30 minutes.
Preheat oven to 350F. Cut a small piece of dough and roll it out on a lightly floured surface to approx. ⅛ inch thick. Cut into a rectangular shape and save any leftover dough to use later.
Roll the fig filling into a log and put close to one edge of the rectangle so you can fold and roll the dough over into its own log.Before fully closing the dough, brush with water to help seal.
Put the log seam side down and use pastry cutter or (sharp) floured knife to cut 1-inch cookies. Repeat with remaining dough (including the dough you have leftover from before) and fig filling.
Place cookies on a baking sheet lined with parchment paper about ½ inch apart.
Bake in preheated to 350F oven for 15-20 minutes or until lightly golden brown around the edges. Let cool completely on a wire rack.
Icing and decorating cookies. Separate egg white and beat eat until foamy. Add lemon juice and continue to beat while adding in confectioners sugar.
Increase speed to high and continue to beat until soft peaks form.
Ice the cuccidati cookies. Make sure they have completely cooled to room temperature.
Top with colored sprinkles.
Make sure the icing is completely dry (it may take a few hours) until putting into containers.
Notes
Wrap these Italian fig cookies up in colorful boxes or printed cellophane bags, tie ribbons on each, and give them away as presents. Or just stack them on a serving dish and serve to cap off your dinner parties or during your Sunday family dinners.
Start by making the fig filling. Steep dried figs in hot water for about 30 minutes. Pat dry on a paper towel. Process figs, candied fruit and Marsala wine in a food processor until it is a smooth paste.
Use a food processor to chop nuts and dark chocolate, though you can also use a knife to chop them up roughly.
Mix together the fig paste, chopped nuts, chocolate, raisins and cinnamon in a large bowl.
Make the cookie dough. Put all dry ingredients in a large bowl (you can use a food processor for this step if you prefer): flour, sugar, baking powder, salt and cold butter cut in cubes.
Whisk or process until you have a fine mixture without large lumps. Add in the eggs and vanilla extract.
Mix until the dough begins to take shape. Once you have a consistent dough, put it on a work surface and form into a ball.
If the dough does not come together, slowly add in a tablespoon or two of milk.
Wrap the dough plastic wrap and cool in the refrigerator for at least 30 minutes.
Preheat oven to 350F. Cut a small piece of dough and roll it out on a lightly floured surface to approx. ⅛ inch thick. Cut into a rectangular shape and save any leftover dough to use later.
Roll the fig filling into a log and put close to one edge of the rectangle so you can fold and roll the dough over into its own log.Before fully closing the dough, brush with water to help seal.
Put the log seam side down and use pastry cutter or (sharp) floured knife to cut 1-inch cookies. Repeat with remaining dough (including the dough you have leftover from before) and fig filling.
Place cookies on a baking sheet lined with parchment paper about ½ inch apart.
Bake in preheated to 350F oven for 15-20 minutes or until lightly golden brown around the edges. Let cool completely on a wire rack.
Icing and decorating cookies. Separate egg white and beat eat until foamy. Add lemon juice and continue to beat while adding in confectioners sugar.
Increase speed to high and continue to beat until soft peaks form.
Don’t ice cookies until they have completely cooled to room temperature.
Top with colored sprinkles.
Make sure the icing is completely dry (it may take a few hours) until putting into containers.
It is unclear how exactly how these Italian Christmas cookies came about but the alternative name, buccellati, comes from the Latin, meaning “little bites”. These cookies have ingredients that are typical of Sicily – such as figs, citrus, and almonds – with flavors, like cinnamon, that come from afar but have been integrated into the island’s cuisine, representing how Sicily has adopted flavors from, for example, northern Africa.
Legend also has it that these cookies are a more modern incarnation of the buccellato (or cucciddatu), a large round cake, sort of like a bundt cake, served around Christmas in Sicily and containing similar ingredients as these cookies.
Interestingly, ancient writings suggest that there was an “ancestor” to the buccellato – a sort of crown of bread made in Imperial Rome that was thrown to the people during holidays or when gladiators competed. The person who distributed this special bread was known as the buccellarium.
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
