There’s something really special about biting into a warm, golden brown Italian fig cookie, isn’t there? The combination of buttery shortbread-like pastry and sweet fig filling makes them irresistible. These delicious cookies, also known as Sicilian fig cookies or cuccidati, are a staple of Italian cookie recipes. Trust me, it’ll be love at first bite when you try these.
What Makes This Italian Fig Cookie Recipe So Special?
My gluten-free Italian fig cookies are a labor of love, but they’re oh-so-worth it. What sets this recipe apart from others? I'm glad you asked:
- A Buttery Dough
This recipe calls for gluten-free flour for the cookie dough, which is mixed with lots of butter and sugar to create a shortbread-like dough. - A Luxurious Fig Filling
Made from dried California figs, raisins, slivered almonds, and warm spices like cinnamon, this filling is a thick paste that’s rich, fragrant, and absolutely heavenly. - A Touch of Orange in the Glaze
Drizzle the freshly baked cookies with a glaze made from powdered sugar and a touch of orange juice and zest for a finishing flourish that’s as delightful to look at as it is to taste.
The Heart of the Recipe: The Fig Mixture
Let’s talk about that filling—because, honestly, it’s the star of the show. A good fig cookie recipe always starts with high-quality dried fruit. California figs bring a sweet, earthy flavor that pairs beautifully with the California raisins. Toss in some slivered almonds for texture, a pinch of black pepper for complexity, and cinnamon for warmth, and you’ve got a filling that’s anything but ordinary.
To make the filling, grind the California figs, raisins, and almonds together in a blender or food processor with a bit of hot water until the ingredients form a tacky, spreadable consistency. This fig mixture is so good that you might find yourself sneaking spoonfuls before it even makes it into the dough!
Why You’ll Love These Gluten-Free Italian Christmas Cookies
Making these tender Italian fig cookies does take a little time, but don’t let that intimidate you. With a bit of prep work—and maybe a good playlist to keep you company—you’ll be rolling out dough and filling cookies like a pro. Here are some of the reasons my family and I love them so much.
- They’re festive: Perfect for the holidays, or any day, these cookies add a touch of old-world charm to any gathering.
- They’re gluten-free: You can enjoy all the flavors of classic Italian fig cookies without worrying about gluten.
- They’re versatile: Serve them as an indulgent treat with coffee, or package them as gifts for friends and family.
Tips for Making the Best Fig Cookies
- Use high-quality dried fruit. Dried California figs and California raisins are key to achieving that sweet flavor and thick paste texture.
- Don’t skip the chill time. Letting the dough rest in the fridge helps it firm up, making it easier to roll and shape.
- Experiment with flavors. Add a pinch of nutmeg to the filling or swap almonds for California walnuts for a fun twist.
- Store properly. Keep your cookies in an airtight container at room temperature for up to a week—or freeze them for longer storage.
Answers to the Most Frequent Question About My Italian Fig Cookies
What’s the best way to serve fig cookies?
Serve them with a hot cup of espresso or alongside a glass of dessert wine. They’re also a great addition to any cookie platter.
Can I make these ahead of time?
Absolutely! These cookies taste even better after a day or two, so feel free to bake them in advance.
A Sweet Tradition Worth Keeping
Whether you’re baking for the holidays, celebrating a special occasion, or just indulging a craving, this Gluten-Free Italian Fig Cookie recipe is bound to become a favorite. With their buttery shortbread-like pastry, rich fig filling, and bright glaze, these cookies truly embody the magic of traditional Italian fig cookies.
Gluten-Free Italian Fig Cookies
Ingredients
For the dough:
- 2 cups gluten-free flour blend
- ¼ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8 tablespoon butter cold, cut into small pieces
- 2 eggs
- 2 TBSPS ice water
For the filling:
- 1 ½ cups dried California figs
- ¾ cup California raisins or Golden Raisins
- ¼ cup slivered almonds
- ¼ cup hot water
- ¼ teaspoon ground cinnamon
- 1 pinch ground black pepper
For the glaze:
- ½ cup powdered sugar
- 1 tablespoon orange juice freshly squeezed
- ¼ teaspoon orange zest
Instructions
Prepare the Dough:
- In a food processor, pulse together gluten-free flour, sugar, baking powder, and salt.
- Add cold, chopped butter to the dry ingredients and pulse for about 20 seconds until the mixture resembles wet sand.
- Add eggs and pulse until combined. Gradually add ice water while processing until the dough comes together.
- Remove the dough, shape it into a disc, wrap in plastic wrap, and refrigerate for at least two hours or up to two days. Allow it to come to room temperature before use.
Make the Filling:
- In a blender, combine California dried figs, raisins, slivered almonds, hot water, ground cinnamon, and a pinch of black pepper.
- Blend until the mixture forms a tacky consistency, adding more hot water if needed.
Assemble the Cookies:
- Preheat the oven to 350℉ (180℃).
- Roll out the chilled dough into a 12" x 8" rectangle. Cut it in half lengthwise, creating two 12" x 4" (30 x 10cm) rectangles.
- Shape the fig filling into two 1" thick logs of the same length as the dough. Place each log in the center of the rectangles.
- Carefully roll the dough around the fig filling, ensuring the seam is on the bottom. Smooth any cracks with wet fingers.
- Cut the rolled logs into 1" (2.5 cm) sections and arrange them on a sheet tray lined with parchment paper or a silicone mat.
Bake:
- Bake in the preheated oven for 20-25 minutes or until the cookies turn golden brown.
Prepare the Glaze:
- In a bowl, whisk together powdered sugar, fresh orange juice, and orange zest. Adjust the consistency with more orange juice if necessary.
Glaze and Cool:
- Allow the cookies to cool, then top each with the prepared glaze.
- Let the glaze set before serving.
Notes
Nutrition
More Italian Treats to Try:
Torta Gianduia (Chocolate Hazelnut Cake)
Chocolate and hazelnuts are a flavor combination that never fails, and this flourless torta (chocolate hazelnut cake) is is deep, dark and delicious.
Gluten-Free Colomba Pasquale (Easter Dove Bread)
Everyone can celebrate with Gluten-Free Colomba Pasquale! We converted a traditional Easter Dove Bread recipe to gluten-free, with tweaks and advice for success.
White Chocolate Pistachio Gianduja
White Chocolate Pistachio Gianduja takes a traditional Italian classic to a bold new level with toasted pistachios and white chocolate.
A fan of regular Nutella? Get our Chocolate Hazelnut version here.
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