Cuccidati, a traditional Sicilian cookie, has been a beloved treat for generations. These sweet and chewy cookies are typically filled with nuts, dried fruit, and spices, giving them a unique flavor and texture. In this article, we’ll explore 18 delicious cuccidati recipes that will satisfy your sweet tooth and add some Mediterranean flair to your baking repertoire.
From classic flavors like almond and orange zest to more modern twists like chocolate-dipped pistachios and pumpkin spice, there’s something for everyone on this list. Whether you’re a seasoned baker or just looking for a new dessert to try, these recipes are sure to inspire you to get cooking.
In the next section, we’ll dive into each of the 18 cuccidati recipes, exploring their unique ingredients, preparation methods, and presentation ideas. But first, let’s take a look at some of the most popular flavors that make this cookie so irresistible…
Traditional Sicilian Cuccidati Cookies
Cuccidati cookies are a beloved Italian tradition, especially during the holiday season. These sweet treats are typically filled with candied fruit and nuts, giving them a unique flavor and texture.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1/2 cup candied citron, diced
– 1/2 cup chopped walnuts
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Fold in the candied citron and walnuts.
6. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
7. Cut into desired shapes using a cookie cutter or the rim of a glass.
8. Place cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.
9. Bake for 12-15 minutes, or until edges are lightly golden.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Almond-Filled Cuccidati with Orange Zest
These sweet treats are a twist on traditional Italian cookies, filled with crunchy almonds and infused with the brightness of orange zest.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon grated orange zest
– 1/2 cup chopped almonds
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat sugar and butter until light and fluffy. Beat in eggs one at a time.
4. Stir in the grated orange zest and chopped almonds.
5. Gradually add the flour mixture and mix until a dough forms.
6. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes.
7. Place on prepared baking sheet, leaving about 1 inch of space between each cookie.
8. Bake for 15-20 minutes or until lightly golden.
Chocolate-Dipped Cuccidati with Pistachios
Cuccidati, a traditional Italian Christmas cookie, gets a luxurious upgrade with the addition of rich chocolate and crunchy pistachios. This sweet and salty treat is perfect for gift-giving or enjoying with loved ones.
Ingredients:
– 1 package cuccidati cookies
– 1 cup dark chocolate chips
– 1/4 cup chopped fresh pistachios
– 1 tablespoon shortening (such as Crisco)
Instructions:
1. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
2. Dip each cuccidati cookie into the melted chocolate, coating about half of the cookie.
3. Sprinkle chopped pistachios onto the chocolate-covered cookie and press gently to adhere.
4. Place the dipped cookies on a parchment-lined baking sheet or tray.
5. Refrigerate for at least 30 minutes to allow the chocolate to set.
6. Serve chilled.
Cooking Time: None, as this is a no-bake recipe!
Fig and Walnut Stuffed Cuccidati
These sweet and savory stuffed pasta shells are a classic Sicilian treat, filled with the rich flavors of figs and walnuts.
Ingredients:
– 12-16 cuccidati pasta shells
– 1/2 cup chopped fresh figs
– 1/4 cup chopped walnuts
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook cuccidati pasta shells according to package instructions. Drain and set aside.
3. In a pan, heat olive oil over medium heat. Add chopped onion and cook until translucent.
4. Add minced garlic and cook for an additional minute.
5. Stir in chopped figs and walnuts. Season with salt and pepper to taste.
6. Stuff each pasta shell with the fig and walnut mixture, leaving a small border at the top.
7. Place stuffed cuccidati on a baking sheet lined with parchment paper. Top with grated Parmesan cheese (if using).
8. Bake for 15-20 minutes or until filling is heated through.
Cooking Time: 20 minutes
Citrus Glazed Cuccidati with Honey
These bite-sized Italian cookies are typically filled with candied fruit, but we’ve taken them to the next level by adding a citrusy glaze made with honey. The result is a sweet and tangy treat that’s perfect for snacking or serving at your next gathering.
Ingredients:
– 1 package of cuccidati dough (homemade or store-bought)
– 1/2 cup candied fruit, chopped
– 1/4 cup honey
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon grated lemon zest
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Roll out the cuccidati dough and cut into desired shapes.
2. Place a spoonful of chopped candied fruit in the center of each cookie.
3. Fold the dough over the filling and press edges together to seal.
4. In a small bowl, whisk together honey, orange juice, and lemon zest until well combined.
5. Brush the citrus glaze over the cookies during the last 10 minutes of baking (about 15-20 minutes total).
6. Allow cookies to cool before dusting with confectioners’ sugar.
Cooking Time: 15-20 minutes
Raisin and Cinnamon Spiced Cuccidati
These sweet and spiced raisin-filled cookies are a classic Italian treat perfect for any occasion. With the warmth of cinnamon and the natural sweetness of raisins, you’ll be hooked from the first bite.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 cup raisins
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
3. Add softened butter and mix until crumbly.
4. Beat in egg until well combined.
5. Stir in raisins.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-15 minutes or until lightly golden.
8. Remove from oven and let cool on a wire rack.
Cooking Time: 12-15 minutes
Cherry-Filled Cuccidati with Almond Icing
Savor the sweet and nutty flavors of these Sicilian-inspired cookies filled with cherry goodness.
Ingredients:
– 2 cups all-purpose flour
– 1 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1 egg, beaten
– 1 teaspoon almond extract
– 1/2 cup cherry filling (homemade or store-bought)
– 1/4 cup sliced almonds
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter; mix until a dough forms.
3. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into desired shapes using a cookie cutter.
4. Spoon a small amount of cherry filling onto one half of each cookie. Top with another cookie half, pressing edges to seal.
5. Place cookies on prepared baking sheet and bake for 20-25 minutes or until lightly golden.
6. Allow cookies to cool completely before drizzling with almond icing (see below).
Almond Icing:
– 1/2 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1 tablespoon sliced almonds
– 1 teaspoon almond extract
Combine powdered sugar, softened butter, and sliced almonds. Add almond extract; mix until smooth.
Pumpkin Spice Cuccidati with Cream Cheese Frosting
These soft, spiced cookies filled with a sweet pumpkin mixture are the perfect fall treat. With a tangy cream cheese frosting to top it off, you’ll be hooked from the first bite.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in pumpkin puree and eggs.
4. Gradually add dry ingredients to wet ingredients; mix until combined.
5. Scoop 1-inch balls of dough onto prepared baking sheet.
6. Bake for 12-14 minutes or until lightly golden.
Cream Cheese Frosting:
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 tsp vanilla extract
– 2 cups powdered sugar
Beat all ingredients together until smooth and creamy. Spread over cooled cuccidati.
Date and Pecan Cuccidati with Maple Glaze
Sweet and savory, these Date and Pecan Cuccidati with Maple Glaze are a perfect treat for the holiday season. With the natural sweetness of dates and the crunch of pecans, this recipe is sure to become a new favorite.
Ingredients:
– 12-15 dates, pitted
– 1/2 cup chopped pecans
– 1 tablespoon orange zest
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– Maple glaze (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together dates, pecans, orange zest, honey, cinnamon, and salt.
3. Spoon the mixture onto the prepared baking sheet, leaving about 1 inch of space between each date.
4. Bake for 15-20 minutes or until the filling is caramelized and the pecans are toasted.
5. Meanwhile, prepare the maple glaze by whisking together 2 tablespoons maple syrup and 1 tablespoon water.
6. Remove from oven and brush with maple glaze.
7. Serve warm or at room temperature.
Maple Glaze:
– 2 tablespoons pure maple syrup
– 1 tablespoon water
Combine ingredients in a bowl and whisk until smooth.
Apricot and Almond Cuccidati with Vanilla Drizzle
These Apricot and Almond Cuccidati are a delightful twist on traditional Italian cookies, filled with sweet apricots and crunchy almonds. The addition of vanilla drizzle takes them to the next level.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, softened
– 1/2 cup chopped dried apricots
– 1/4 cup sliced almonds
– 1 tablespoon vanilla extract
– Confectioners’ sugar for dusting (optional)
– Vanilla drizzle (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, baking powder, and salt.
3. Add softened butter and mix until a dough forms.
4. Fold in chopped apricots and sliced almonds.
5. Roll out the dough to 1/8 inch thickness. Cut into desired shapes.
6. Bake for 15-20 minutes or until lightly golden.
7. Allow to cool completely before drizzling with vanilla glaze (see below).
Vanilla Drizzle:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons vanilla extract
– 2 tablespoons milk
Mix all ingredients together until smooth and drizzle over cooled cuccidati.
Orange Blossom Cuccidati with Pistachio Crust
A sweet and savory Italian-inspired treat, these cuccidati are filled with a fragrant orange blossom-infused mixture and topped with a crunchy pistachio crust.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 tablespoon orange blossom water
– 1/4 cup chopped pistachios
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, granulated sugar, and baking powder.
3. Add softened butter, egg, and orange blossom water to the dry ingredients. Mix until a dough forms.
4. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes.
5. Place a spoonful of the pistachio crust mixture onto the center of each shape.
6. Fold the dough over the filling, forming a triangle or other desired shape. Press edges to seal.
7. Brush tops with egg wash and sprinkle with chopped pistachios.
8. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Lemon Glazed Cuccidati with Poppy Seeds
Elevate your cookie game with these sweet and tangy Italian treats, featuring a bright lemon glaze and crunchy poppy seeds. Perfect for snacking or as a special treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 2 tablespoons lemon juice
– 1 teaspoon vanilla extract
– 1/4 cup poppy seeds
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add softened butter and granulated sugar; mix until a dough forms.
4. Roll out dough on a lightly floured surface to about 1/8 inch thickness.
5. Cut into desired shapes (e.g., squares or diamonds).
6. Place on prepared baking sheet, leaving space between each cookie.
7. Bake for 18-20 minutes or until edges are lightly golden.
8. Allow cookies to cool completely before glazing.
9. Whisk together lemon juice and vanilla extract; drizzle over cooled cookies.
10. Sprinkle with poppy seeds and dust with confectioners’ sugar, if desired.
Cooking Time: 18-20 minutes
Caramel-Stuffed Cuccidati with Sea Salt
These sweet and salty treats are perfect for a cozy evening or as a gift for loved ones. This recipe combines the traditional Italian cookie, cuccidati, with the richness of caramel and the crunch of sea salt.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1/2 cup caramel sauce (homemade or store-bought)
– Sea salt for topping
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together sugar and butter until light and fluffy. Beat in egg.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Roll out the dough on a floured surface to about 1/8 inch thickness.
6. Spoon a small amount of caramel sauce onto one half of the dough, leaving a 1/2 inch border around the edges.
7. Fold the other half of the dough over the caramel and press edges together to seal.
8. Place on prepared baking sheet and bake for 20-25 minutes or until golden brown.
9. Sprinkle with sea salt before serving.
Cooking Time: 20-25 minutes
Cranberry and Walnut Cuccidati with Orange Glaze
These sweet and tangy pastries are perfect for the holiday season, filled with the flavors of cranberries, walnuts, and orange. Perfect as a snack or dessert.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup fresh or frozen cranberries
– 1/4 cup chopped walnuts
– 1 tablespoon granulated sugar
– 1 teaspoon grated orange zest
– 2 tablespoons orange juice
– 1 egg, beaten (for brushing)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch (3 mm).
3. In a small bowl, mix together cranberries, walnuts, sugar, and orange zest.
4. Spoon the filling onto one half of the pastry, leaving a 1/2-inch border around edges.
5. Brush edges with beaten egg and fold other half of pastry over filling to form a triangle or rectangle shape. Press edges to seal.
6. Place pastries on prepared baking sheet, leaving about 1 inch (2.5 cm) between each.
7. Brush tops with orange juice.
8. Bake for 20-25 minutes, or until golden brown.
Orange Glaze:
– 1 cup powdered sugar
– 2 tablespoons orange juice
Whisk together and drizzle over warm pastries.
Pineapple and Coconut Cuccidati with Rum Glaze
Pineapple and Coconut Cuccidati with Rum Glaze: Sweet and tangy, these bite-sized treats combine the flavors of pineapple, coconut, and rum for a tropical twist on traditional Italian cookies.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup pineapple juice
– 1/4 cup chopped fresh pineapple
– 1 tablespoon rum extract (optional)
– Rum Glaze: 1/4 cup powdered sugar, 2 tablespoons rum
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, coconut, granulated sugar, brown sugar, baking powder, and salt.
3. Add pineapple juice and mix until a dough forms. Fold in chopped pineapple and rum extract (if using).
4. Roll out the dough to about 1/8 inch thickness. Cut into shapes or use a cookie cutter.
5. Place on prepared baking sheet and bake for 12-15 minutes, or until lightly golden.
6. Allow to cool completely before drizzling with Rum Glaze.
Cooking Time: 12-15 minutes
Apple Pie Inspired Cuccidati with Cinnamon Sugar
These sweet treats combine the warmth of apple pie with the crunch and sweetness of cinnamon sugar-coated pastry. Perfect for a cozy snack or dessert.
Ingredients:
– 1 package of cuccidati ( Sicilian fig-filled cookies)
– 1/2 cup granulated sugar
– 2 tablespoons ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, mix together sugar, cinnamon, and salt.
4. Dip each cuccidati into the melted butter, then roll in the cinnamon sugar mixture to coat.
5. Place coated cuccidati on prepared baking sheet, leaving some space between each cookie.
6. Bake for 12-15 minutes or until lightly browned.
7. Remove from oven and let cool completely.
Cooking Time: 12-15 minutes
Peach and Almond Cuccidati with Honey Glaze
Peachy Keen: Sweet and Savory Pastry Filling
Experience the perfect blend of sweet and savory with this Peach and Almond Cuccidati recipe, topped with a drizzle of honey glaze.
Ingredients:
– 1 package puff pastry, thawed
– 2 ripe peaches, diced
– 1/4 cup sliced almonds
– 2 tablespoons granulated sugar
– 1 tablespoon honey
– 1 egg, beaten (for brushing)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix together peaches, almonds, and sugar.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Cut into 4-6 equal squares, depending on desired size.
4. Place a tablespoon of the peach mixture in the center of each square. Brush edges with beaten egg.
5. Fold pastry into triangles and press edges to seal. Use a fork to crimp edges.
6. Brush tops with beaten egg and bake for 20-25 minutes or until golden brown.
7. While cuccidati are baking, mix honey with 1 tablespoon of warm water in a small bowl.
8. Remove from oven and drizzle with honey glaze. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Dark Chocolate and Hazelnut Cuccidati with Espresso Drizzle
These rich and indulgent treats combine the earthy flavor of hazelnuts with the deepness of dark chocolate, topped off with a bold espresso drizzle.
Ingredients:
– 1 cup pitted green olives (such as Cerignola)
– 1/2 cup chopped hazelnuts
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 1 tablespoon honey
– 1 teaspoon orange zest
– Pinch of salt
– Espresso, for drizzling
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a bowl, combine olives, hazelnuts, and chocolate chips.
3. In a separate bowl, whisk together honey, orange zest, and salt.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Spoon the mixture onto a baking sheet lined with parchment paper, forming small logs (cuccidati).
6. Bake for 15-20 minutes or until firm to the touch.
7. Allow to cool completely before drizzling with espresso.
Cooking Time: 15-20 minutes
Summary
Indulge in the sweet treats of Sicily with these 18 mouthwatering cuccidati recipes! From traditional cookies to creative fillings and glazes, each variation promises an irresistible sweetness. Try almond-filled cuccidati with orange zest, chocolate-dipped pistachio, or fig and walnut stuffed goodness. Or, go for citrus-glazed honey, raisin-cinnamon spiced, or cherry-almond iced treats. These bite-sized cookies are perfect for snacking or gift-giving. With flavors ranging from pumpkin spice to dark chocolate and hazelnut, there’s something for every sweet tooth.
Leave a Reply