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Italian Fig Cookies (Cucidati) Gluten & Dairy Free

Gluten and Dairy free recipe for Italian Fig Cookies (Cucidati)
Author: Tumble into Love


Fig Filling (Use certified GF ingredients)

  • 2 cups dried figs hard tips discarded
  • cups dried dates pitted
  • 1 cup raisins
  • ¾ cup whole almonds toasted & chopped
  • ¾ cup walnuts toasted & chopped
  • ½ cup orange marmalade
  • ½ cup honey
  • ¼ cup brandy
  • 1 tsp orange zest finely grated
  • 1 tsp lemon zest finely grated
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves

Cookie Dough (Use certified GF ingredients)

  • 6 Tbsp non dairy baking stick like Earth Balance or shortening
  • ½ cup sugar
  • 1 large egg lightly beaten
  • ½ tsp pure vanilla extract
  • cup all purpose gluten-free flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ¼ cup non-flavored, dairy-free milk substitute
  • 1 large egg white beaten with 1 Tbsp water for egg wash

Icing (use certified GF ingredients)

  • cups powdered sugar
  • 4 Tbsp non-flavored, dairy-free milk substitute


Fig Filling

  • In a food processor, combine the figs, dates and raisins to
    finely chop
  • Place mixture into a medium bowl. Add the rest of filling ingredients and stir to combine
  • Cover with plastic wrap and refrigerate for at least 8 hours, or overnight

Cookie Dough

  • In a large bowl whisk together flour, sugar, baking powder and salt. Cream the baking stick and sugar
  • Add baking stick and blend with fingers (or a pastry blender) until mix resembles a course meal
  • In another bowl, beat the egg, non-dairy milk, and vanilla together
  • Add the dry mixture to the wet and stir to make a rough dough
  • Turn dough out onto a (GF) floured surface and knead until smooth (about 5 min.)
  • Form dough into a disk and wrap in plastic wrap
  • Place in refrigerator for at least 1 hour
  • Preheat oven to 375 degrees F. Line baking sheets with parchment paper
  • Working with one portion of the dough at a time,
    remove it from the refrigerator and allow it to warm up slightly. 
    GF dough can get sticky quickly, so keep the remaining dough cold
  • Place the dough on a GF floured work surface and dust the dough with GF flour
  • Using a knife or a rolling pizza cutter, trim the uneven edges from one side of the dough, and then cut the dough into long strips 2 ½-inches wide
  • Put filling into a zipper plastic bag and cut the bottom corner (to make a pastry bag). Pipe a long rope of filling down the center of each strip of dough. The filling should be about ½ inch wide
  • Working with one strip of dough at a time, bring both of the long edges up and over the filling to meet in the center, and press the edges together to close. Turn the filled ropes over so that the seam is on the bottom, and press gently to compact the rope into a long thin cylinder
  • Cut the ropes into lengths about 1 ½ inches long, and place onto the parchment lined baking sheets, leaving about 1/2-inch between cookies. Repeat until you have used all of the dough and all of the filling
  • Brush egg white onto each cookie before baking
  • Bake the cookies until light golden brown, 18 to 20 minutes. Remove from the oven and transfer to wire cooling racks


  • Once the cookies are cooled, place confectioners’ sugar into a medium bowl
  • Add non-dairy milk, 1 Tbsp, at a time to form a smooth but thick icing
  • One by one, dip the top of each cookie into the icing, letting any excess run off, then turn the cookie right side up onto a wire rack and decorate with sprinkles
  • Allow the icing to dry completely before storing the cookies in airtight container