X-Shaped Cuccidati X-Shaped Cuccidati

X-Shaped Cuccidati Image by: X-Shaped Cuccidati Author: Canadian Living

Fig-stuffed cookies are essential Sicilian holiday sweets. Sometimes dressed with icing and sprinkled with nonpareils, these egg wash–glazed X-shaped ones offer a fantastic little twist.

  • Portion size 48 servings
  • Credits : Holiday Cookies 2010




Click here for step-by-step photos of this recipe.

In food processor, pulse together flour, sugar, baking powder and salt. Add butter; pulse until in fine crumbs. Add eggs; pulse just until dough comes together. Flatten into disc. Wrap and refrigerate for 30 minutes.

Filling: In small bowl, microwave raisins and water on high for 30 seconds; stir and let cool.

In food processor, combine raisins and any liquid, figs, orange peel, pine nuts, rum, orange rind, cinnamon and cloves. Pulse until fairly smooth.

Divide dough into 6 pieces. On lightly floured surface, roll out each piece into 12- x 3-inch (30 x 8 cm) rectangle.

On floured surface, roll generous ¼ cup (60 mL) filling into 12-inch (30 cm) long log; place in centre of 1 rectangle. Bring sides of dough up over filling and pinch edges together to seal; gently roll into 16-inch (40 cm) log. Cut log into 2-inch (5 cm) thick slices. Repeat with remaining dough and filling.

To create X shapes, make ½-inch (1 cm) slit in centre of both ends of each slice; pull sides apart to create X. Place on parchment paper–lined baking sheets.

Mix egg yolk with water; brush over cookies. Bake in 350°F (180°C) oven until light golden, about 20 minutes. Transfer to racks and let cool completely.

Nutritional facts PER COOKIE: about

  • Sodium 31 mg
  • Protein 1 g
  • Calories 81.0
  • Total fat 3 g
  • Potassium 77 mg
  • Cholesterol 17 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g


  • Iron 4.0
  • Folate 6.0
  • Calcium 1.0
  • Vitamin A 3.0
  • Vitamin C 2.0
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X-Shaped Cuccidati