Italian Chocolate Fig Cookies

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These Italian chocolate fig cookies, also known as buccelllati or cucidati, are made with a buttery pastry dough, sweet fig and almond filling.

Prep Time20

Cook Time15

Chilling Time30

Total Time1 5

Course: Dessert, Snack

Cuisine: Italian

Servings: cookies

Calories: 203kcal

Author: Rosemary Molloy

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 (any type of cookie, your choice, you can leave it out if you want)
1-2 tablespoons finely chopped almonds

EXTRAS

1 large egg white
1 tablespoon water
2 tablespoons milk
1-2 tablespoons powdered sugar

US Customary - Metric

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!

Notes

How long does cookie dough last in the fridge?

Cookie dough will last up to 3 days wrapped well in plastic wrap in the fridge. Some will insist that It is also a good idea to refrigerate the cookie dough for at least 12-24 hours before baking, this creates a more flavourful cookie.

How to store them

The cookies should be stored in an airtight container, they can be kept at room temperature for a day, or refrigerate for up to 4 days. They can also be frozen in a freezer safe container, with parchment paper between the layers. They will keep for up to 6 months.

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