Italian Chocolate Fig Cookies
These Italian chocolate fig cookies, also known as buccelllati or cucidati, are made with a buttery pastry dough, sweet fig and almond filling with hints of warm cinnamon and rich chocolate chips!
These Italian chocolate fig cookies are another version of Italian fig cookies, also called cucciddati or cucidati or buccellati. They are popular Sicilian Christmas fig cookies and every household has its own version!
For this variation of the Sicilian classic I used a buttery shortcrust pastry dough then filled it with a date filling with notes of warm cinnamon, almonds and rich chocolate chips.
After baking, the Italian fig cookie bundle is then dusted with powdered sugar for a sweet treat that is perfect for cookie trays or gifting to friends and neighbors!
Why I Love This Recipe
- Traditional Buccellati recipe: An Italian Christmas cookie platter is not complete without some variation of this Italian fig cookie. Throughout time, families have gathered to make this dessert!
- Versatile: Shape the cookie into a large buccellato ring cake, make individual cookies, shape them in an “X” or “arch” or even half-moons or small logs. Add orange or lemon to the filling or try a different nut!
Ingredient Notes
- Cookie dough: For the shortcut pastry you will need flour, baking soda, powdered sugar, salted butter, egg yolks and vanilla.
- Figs: I used about 8-9 figs.
- Mini chocolate chips: I used semi-sweet chocolate chips but you can use chopped dark chocolate if preferred.
- Chopped almonds: This is a traditional ingredient but you can use hazelnuts or another nut if preferred. Roast the nuts for additional flavor.
- Egg wash: An egg wash with one egg white and water helps seal the pastry dough around the filling.
How to Make Italian Chocolate Fig Cookies
To start, make the dough by combining the flour, baking soda, powdered sugar and salt in a mixing bowl, then add the egg yolks, butter and vanilla. Mix with the flat beaters to form a compact dough. Move the dough to a flat surface and form into a dough ball. Wrap it in plastic and refrigerate.
In a small pot over the stove make the filing. Combine the figs, brown sugar, cinnamon and water then cook on low heat, stirring occasionally until figs are soft then either squish with a fork to make a paste or transfer to a food processor and blend until smooth.
Remove the pastry dough from the fridge then roll out the dough on a lightly floured flat surface or between two sheets of parchment paper, make the cut outs with a medium round cookie cutter. Place some of the fig mixture in the middle of half the rounds, top with some chocolate chips, cookie crumbs and some chopped almonds.
Brush the edge of the cookie round with the egg wash mixture and top with another cut out cookie. Seal the edges with fingers then with a fork dipped into flour.
Place the cookie bundles on a parchment paper lined baking sheet, brush with milk and bake until golden. Cool the chocolate fig cookies on the baking sheet then move to a wire rack to cool completely. Dust with powdered sugar before serving!
Variations
Buccellati Sicilian varies from one household to another, here are some fun variations to the filling you may want to try!
- Nuts: Swap the almonds for hazelnuts, pine nuts, pistachios or another nut of choice.
- Zest: The addition of orange zest or lemon zest is popular in this sweet treat.
- Spices: In addition to cinnamon, add some allspice and ground cloves.
- Add-ins: Raisins, candied citrus, peach jam, marmalade or apricot jam.
- Alcohol: A splash of marsala or rum would add unique flavor.
recipe tips
- Add some holes or cut a shape into the top piece of dough. This is a fun way to display the filling inside chocolate fig cookies!
- Make the dough up to 3 days ahead and the filling up to a week ahead of time. Store both covered separately in the refrigerator.
- Instead of dusting with powdered sugar, add a glaze and your favorite sprinkles!
- Some recipes skip reconstituting the fig filling and just blend the ingredients in a food processor. I find the texture less smooth, but you may like the texture.
- Store the Italian chocolate fig cookies in an airtight container at room temperature up to one week or in the freezer for up to 3 months. Add a layer of parchment paper between each cookie to prevent sticking.
Origins of this Christmas Treat
Fig cookies such as buccellatti or cucidati originate from the region of Sicily where the cookies were made from two local products, Sicilian figs and almonds. Every household has their own variation of the recipe possibly handed down from one generation to the next!
These Christmas fig cookies are also rooted in history as evidenced by the Arab influence of the spices, almonds and figs used in the cookies combined with the love of dried fruits that were used in many ancient Roman pastries. Once a traditional Christmas gift, you can now find these pastries year round in most regions!
More Sicilian Recipes To Try
- Sicilian Dunking Cookies
- Italian Cassatelle with Ricotta
- Italian Lemon Ricotta Cake
- Italian Chocolate Salami
- Italian Homemade Baked Cannoli
Nothing better then a delicious Italian cookie and these chocolate fig cookies are just that! Enjoy.
Italian Chocolate Fig Cookies
Ingredients
FOR THE COOKIE DOUGH
- 1½ cups all purpose flour
- ¼ teaspoon baking soda
- ½ cup + 2 ½ tablespoons powdered/icing sugar (78 grams total, if you double the recipe then double this amount)
- 1 pinch salt (if you use unsalted butter then use ¼ teaspoon of salt)
- 2 large egg yolks (room temperature)
- ½ cup + 1 ½ tablespoons butter (room temperature) (133 grams total, if you double the recipe then double this amount)
- 1 teaspoon vanilla
FILLING
- 1 cup chopped dried figs (8-9 figs) 170g
- 1½ tablespoons brown sugar
- ¼-½ teaspoon cinnamon
- 3-4 tablespoons water
- 2-3 tablespoons mini chocolate chips semi sweet
- 1-2 tablespoons cookie crumbs
- 1-2 tablespoons finely chopped almonds
EXTRAS
- 1 large egg white
- 1 tablespoon water
- 2 tablespoons milk
- 1-2 tablespoons powdered sugar
Instructions
- In a mixing bowl or food processor whisk together the flour, baking soda, sugar and salt, then add the yolks, butter and vanilla. Pulse or mix with the flat beaters to form a compact dough. Move the dough to a flat surface and form into a dough ball. Wrap it in plastic and refrigerate for approximately 30-60 minutes.
- In a small pot add the figs, sugar, cinnamon and water. Cook on low heat for approximately 5-10 minutes stirring often until the figs are soft. Squish with a fork to form a slightly lumpy paste. You can also blend until smooth if desired.
- In a small bowl beat together the egg white and water.
- Pre-heat oven to 350F (180C). Line a large cookie sheet with parchment paper.
- Remove the dough from the fridge. Roll the dough on a lightly floured flat surface or between two sheets of parchment paper to a ⅛" thickness (or a little thicker if you prefer), make 26 cut outs with a medium round cookie cutter (about 3 inches/7cm).
- Place some of the fig mixture in the middle of 13 rounds, top with some chocolate chips, cookie crumbs and some chopped almonds. Brush the edge of the cookie round with the egg white mixture and top with a plain round cut out cookie. Seal the edges with fingers then with the tongs of a fork (dip it in flour so it doesn't stick to the dough). Place the cookies on the prepared baking sheet. Brush the cookies with milk and bake for 12-15 minutes or until lightly golden. Let cool on the baking sheet for 10 minutes then move to a wire rack to cool completely. Dust with powdered sugar if desired before serving. Enjoy!