Sicilian Cucidati

Sicilian Cucidati are the kind of cookie that shows up once a year and instantly feels like a tradition, even the first time you make them. Also known as buccellati or Italian fig cookies, these Sicilian Christmas classics wrap a tender, orange-scented pastry around a rich filling of figs, raisins, toasted nuts, and warm spices, then finish with a simple orange glaze and festive sprinkles.

Why You’ll Love This Recipe

• A rich, spiced fig-and-nut filling wrapped in tender orange-scented pastry
• A festive orange glaze and sprinkles make them feel like a holiday centerpiece
• Makes a generous batch of 60 cookies, perfect for gifting or a cookie tray
• Both the filling and dough can be made ahead, spreading the work over a few days
• A genuine taste of Sicilian holiday tradition

Because the filling and dough both need time to chill, this is a great project to break up over a couple of days — mix the filling one day, the dough the next, then shape, bake, and glaze when you’re ready.

What Does It Taste Like?

The pastry is tender and lightly sweet, with a gentle citrus note from the orange zest. Inside, the filling is rich and jammy, with the deep sweetness of figs and raisins balanced by warm cinnamon, clove, and nutmeg, plus a toasty crunch from the almonds and walnuts. The orange glaze on top adds a light sweetness and a glossy finish, while the sprinkles give each cookie a festive look.

Recipe Overview

• Prep Time: 45 minutes (plus chilling)
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes active, plus chilling time
• Yield: 60 cookies

Ingredients

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For the Filling

• 1 cup soft dried Mission figs, stems removed
• ¾ cup raisins
• ¾ cup honey
• ¼ cup brandy
• 1½ teaspoons finely grated orange zest
• 1 teaspoon finely grated lemon zest
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¾ cup whole almonds, toasted and coarsely chopped
• ¾ cup walnuts, toasted and coarsely chopped

For the Pastry Dough

• 4 cups all-purpose flour
• 1 cup plus 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter
• 2 large eggs, lightly beaten
• ½ cup whole milk
• 1½ teaspoons vanilla extract
• 1 teaspoon finely grated orange zest

For the Icing

• 1 cup confectioners’ sugar
• ½ teaspoon vanilla extract
• 2–3 tablespoons milk
• ½ teaspoon fine orange zest
• Nonpareil sprinkles, for decoration

Ingredient Notes

Dried Mission figs: Soft dried figs blend into a rich, jammy filling; look for ones that are still pliable rather than hard and dried out.

Brandy: Adds depth to the filling’s flavor as it mellows with the figs and spices.

Toasted almonds and walnuts: Toasting first brings out a deeper, nuttier flavor before they’re chopped and folded into the filling.

Orange and lemon zest: Used in both the filling and the dough, they tie the whole cookie together with a consistent citrus note.

Baking powder: Gives the pastry a light lift without making it cakey.

Nonpareil sprinkles: Added to the glaze while it’s still wet so they stick, giving the cookies their festive, finished look.

Kitchen Tools You’ll Need

• Food processor
• Pastry blender (or two knives)
• Mixing bowls
• Rolling pin
• Baking sheets
• Wire cooling rack
• Whisk, for the glaze

Substitutions and Variations

These are optional ideas, not part of the original recipe:

• Swap the nonpareil sprinkles for colored sugar if that’s what you have on hand.
• Package a few cookies in a decorative tin or box for gifting during the holidays.
• Store extra filling in the refrigerator if you’d like to make a smaller batch first and save the rest for later.

How to Make the Recipe

This recipe comes together in stages: the fig-and-nut filling is pulsed together in a food processor and chilled, the pastry dough is made separately and also chilled, and then the two are combined by rolling the dough into strips, filling them, and slicing into individual cookies before baking and glazing.

Step-by-Step Instructions

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Make the Filling

1. Pulse the figs and raisins in a food processor until finely chopped.
2. Add the remaining filling ingredients and pulse just to combine.
3. Transfer the filling to a bowl, cover, and refrigerate 8 hours to overnight.

Prepare the Dough

4. Whisk together the flour, baking powder, and salt.
5. Cut in the butter until the mixture resembles coarse meal.
6. Mix in the eggs, milk, vanilla, and orange zest until a soft dough forms.
7. Divide the dough into two portions, shape into rectangles, wrap, and refrigerate 8 hours to overnight.

Shape the Cookies

8. Roll one chilled dough portion into a 15×14-inch rectangle on a floured surface.
9. Trim to 13×10 inches and cut into four 10×3-inch strips.
10. Spread the filling down the center of each strip in a 1-inch wide log.
11. Fold the sides of the dough over the filling and pinch the seams closed.
12. Turn the log seam-side down and flatten gently into an elongated, domed shape.
13. Slice crosswise into pieces just over 1 inch thick.

Bake, Glaze, and Decorate

14. Preheat the oven to 350°F. Arrange the cookies on prepared baking sheets ½ inch apart.
15. Bake 16–20 minutes, until the edges are golden. Cool 2–3 minutes on the sheet, then transfer to a wire rack.
16. Whisk together the confectioners’ sugar, vanilla, 2 tablespoons milk, and orange zest until smooth, adding more milk as needed for a pourable consistency.
17. Spoon the glaze over the warm cookies and immediately sprinkle with nonpareils. Cool completely.

Tips for Success

• Don’t skip the chilling times for either the filling or the dough — both need the full 8 hours (or overnight) to firm up properly.
• Keep the dough on the cooler side while rolling and shaping, since a warm, soft dough is harder to fold neatly around the filling.
• Pinch the seams firmly closed so the filling doesn’t leak out during baking.
• Glaze the cookies while they’re still warm so the icing sets with a glossy finish and the sprinkles adhere properly.

How to Know It’s Done

The cookies are done when the edges turn golden, generally in about 16–20 minutes. Since the filling is already fully mixed and doesn’t need to “set” the way a raw batter would, you’re mainly watching the pastry for color.

What to Serve With It

These cookies are a natural fit for a holiday cookie tray alongside coffee or tea. For more Italian-inspired cookies from Poulef, try our Pistachio Almond Cannoli Cookies or our 3-Ingredient Italian Almond Cookies.

Storage Instructions

The recipe source didn’t specify an exact storage duration for the finished cookies. As general guidance for a glazed, fruit-and-nut-filled cookie like this one: store them in an airtight container at room temperature for about a week, layering with parchment paper if stacking, to protect the glaze.

Freezing Instructions

According to the recipe source, the dough can be refrigerated for up to 2 days or frozen for up to 3 months, and the baked, glazed cookies can also be frozen. Thaw at room temperature before serving.

Common Mistakes

• Skipping or shortening the chill time for the dough or filling, which can make both harder to work with.
• Overfilling the dough strips, which can cause the seams to split open during baking.
• Not pinching the seams closed firmly enough, letting filling leak out in the oven.
• Letting the cookies cool completely before glazing, which keeps the icing from setting with the same glossy finish.

Frequently Asked Questions

Can I make the filling or dough ahead of time?

Yes — the recipe source notes the fig filling can be made up to 3 days in advance and refrigerated, and the dough can be refrigerated for up to 2 days or frozen for up to 3 months.

Do I have to use brandy in the filling?

Brandy is part of the filling as written; substituting or omitting it isn’t part of the original recipe and will change the flavor of the filling.

Can I freeze the baked cookies?

Yes, according to the recipe source, you can bake, glaze, and freeze the finished cookies.

Why do I need to toast the nuts first?

Toasting the almonds and walnuts before chopping brings out a deeper, richer flavor in the filling than using them raw.

Recipe Background

Cuccidati, also known as buccellati, are fig-stuffed cookies that originated in Sicily and are traditionally served at Christmastime. The filling of figs, nuts, citrus, and warm spices reflects Sicily’s long history as a crossroads for Mediterranean ingredients, and the cookies remain a staple of Italian-American holiday baking, often passed down through families as a once-a-year tradition.

Conclusion

Sicilian Cucidati take a bit of planning, but the result is a genuinely special holiday cookie — rich, spiced, and finished with a glossy orange glaze. Make the filling and dough ahead, then set aside an afternoon to shape, bake, and glaze a big batch to share. Buon Natale!

More Delicious Recipes You’ll Love

• Pistachio Almond Cannoli Cookies
• 3-Ingredient Italian Almond Cookies
• Italian Peach Cookies
• The Best Grandma’s Almond Paste Cookies
• The Best Lemon Ricotta Cookies with Glaze

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Nutritional Information

Nutrition is per cookie (60 cookies), as provided by the recipe source.

Nutrient	Amount per Serving
Calories	130
Carbohydrates	19g
Protein	2g
Fat	5g
Saturated Fat	2g
Cholesterol	15mg
Sodium	44mg
Sugar	10g

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