Sunday, June 16 2024

𝗕𝘂𝗰𝗰𝗲𝗹𝗹𝗮𝘁𝗶 𝗦𝗶𝗶𝗰𝗶𝗹𝗶𝗮𝗻𝗶, cucciddati in dialect, are shortbread cookies filled with dried figs, typical holiday treats.

Their very delicious filling is prepared with figs, dried fruit and jam, as well as scented with spices of various kinds, such as cinnamon, cloves, cardamom and nutmeg.

This is a very old Sicilian recipe, when, typically sweets were made once or twice a year and had to last for months.

The Buccellati recipe is widespread throughout Sicily, so there are many variations of it, even the name changes slightly from province to province.

This version calls for dried figs, raisins and mixed dried fruit (walnuts, almonds, pistachios and hazelnuts) flavored with cinnamon black pepper and orange peel.

Enriching the filling is zuccata, fragrant dark chocolate and delicious marsala, which gives a unique aroma.

Making them at home will be simple and you will get fragrant pastry cookies that will keep well for at least a month, or you can give them as gifts.

It will be considered a gesture of affection!!!💖





Makes about 25 Cucciddati



For the shortcrust pastry:

  • 4 cups of all purpose flour
  • 1/2 cup of superfine sugar
  • 1/4 cup of butter
  • 1/4 cup of lard
  • 2 egg yolks
  • 2 tsp of baking powder
  • a pinch of salt
  • 100 ml. (2/5  cup) of milk about for kneading (if needed increase to make the dough softer)


For the filling:

  • 14 oz (400 grams) of dried figs
  • 2/3 cup of raisins
  • 2/3 cup of apricot jam
  • 1//2 cup of dark chocolate chips
  • 1/2 cup of pistachios
  • 1/3 cup of walnuts
  • 1/3 cup of peeled hazelnuts
  • 1/3 cup of almonds
  • 1/3 cup of zuccata (candied pumpkins) (optional)
  • 1/2 grated orange zest
  • 1/2 tsp of cinnamon powder
  • a pinch of black pepper
  • 1/4 cup of Marsala


For the glaze:

  • 1 egg white
  • 1 cup of icing sugar
  • 1 tbsp of lemon juice
  • colored sprinkles to taste






In a planetary mixer with a leaf whisk, we put the flour.


We add the sugar, the two egg yolks and mix.


We add the lard and butter (a little at a time).


We continue mixing and add a pinch of salt.

We add the milk a little at a time.


Finally, we add the baking powder and continue mixing, adding the remaining milk.



We pass the dough onto a floured pastry board and continue kneading for about 2 minutes.

We cover the dough with plastic wrap and place it in the refrigerator for about 30 minutes.




We sever the top of the figs, cutting them into 3 parts and then again in half.


Let’s set them aside.

In a frying pan, we heat the hazelnuts, walnuts, pistachios and almonds.



Let’s whisk them while still warm.

Let’s add the previously cut figs, half of the jam and Marsala and continue to blend.



We add the chocolate, zuccata (optional), pepper, cinnamon and orange zest.


We blend again and transfer the mixture to a glass bowl.

We add the rest of the jam, raisins and mix with our hands.

We set aside.



Now we divide the dough in half.

Let’s roll it out with a rolling pin, creating a thickness of about 3/16 inches (5 cm.).

We cut the dough, creating rectangles about 20 x 15 cm (8″ x 6″ inches).



We flatten with the rolling pin.

We lay down the filling and join the sides of the rectangle.



We join the 2 flaps by sealing well.

We will thus obtain 4 stuffed rolls.



We cover with plastic wrap and let rest in the refrigerator for 1 hour.

Now we cut off the ends of the rolls and cut pieces about “2 fingers” wide.



We place all the pieces on a baking sheet lined with parchment paper and let them bake in a preheated ventilated oven for about 25-30 minutes at 350 F.






In a bowl we put the powdered sugar.

We add the egg whites.

We mix until we get a thick frosting.

We add the juice of the lemon.


We dip the top of the cookies in the icing we have prepared.


Let us bake again in a preheated ventilated oven at 240 F for about 5 minutes.

We brush our cucciddati with water and sprinkle with the colored sprinkles.

Our cucciddati are ready!!!


























Facebook Comments Box





Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also