A unique twist on traditional Sicilian fig cookies, these cuccidati cookies are filled with zuccata (cucuzza squash jam) and chocolate chips. A must try for your holiday cookie tray!
Traditional Sicilian cuccidati cookies filled with figs are popular all over Sicily, especially at Christmas time. But this lesser known zuccata, also known as cucuzzata, filled version is a surprisingly tasty treat!
Jam made with cucuzza squash? There's no doubt this sounds quite odd, but with cinnamon stirred into the jam and chocolate chips added, this unique jam makes for a tasty cookie filling. I highly recommend this version of cuccidati.
If you tried out my zuccata recipe this is the cookie recipe I promised you, just in time for the holidays!
Ingredient List
- Zuccata (Sicilian cucuzza jam): 1 recipe
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Butter: unsalted
- Eggs: large sized
- Milk
- Cinnamon
- Chocolate chips
- Powdered sugar (optional): for serving
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Prepare the dough
- In the bowl of your food processor combine the flour; sugar; baking powder and salt.
- Add the butter (cold and cut into cubes) and pulse until it is fully incorporated in the flour.
- Stir in the eggs and process to incorporate them.
- With the motor running on slow speed, add milk, 1 tablespoon at a time (as needed) until a dough takes shape. It will wrap itself around the blade.
- Scrape it onto your counter and knead it to shape into a smooth disc.
- Wrap well and refrigerate for one hour.
- Meanwhile, stir cinnamon and zuccata in a bowl.
To assemble
- Line two baking sheets with parchment paper and preheat oven to 350 degrees F.
- Divide the dough in half. Keep the unused portion wrapped.
- Lightly flour your work surface and roll out the dough into roughly a 18 inch X 5 inch rectangle. A bench scraper is quite useful at this step.
- To facilitate this task, you may also opt to roll out the dough between two sheets of floured parchment paper.
- Spread the zuccata in the center of the dough. Top with chocolate chips.
- Wrap the dough around the filling. It is ok if there are cracks in the dough.
- Cut into one inch pieces and place seam side down on the prepared baking sheets.
- Repeat with the remaining dough.
- Bake for 18-20 minutes until the cookies are golden brown underneath.
- Transfer to a wire rack and let cool completely before dusting with powdered sugar (optional).
Recipe Notes
-If you don't have zuccata on hand, use the fig filling instead.
-Alternately, fill the cuccidati with jam of your choice.
-Try replacing the chocolate chips with chopped nuts of your choice.
Yes it can! Combine all dry ingredients in a large bowl. Cut in the butter with your fingers or pastry cutter. Stir in the eggs and milk, 1 tbsp. at a time until a soft dough is formed. Proceed as outlined in the recipe.
Store cuccidati cookies in a well sealed container at room temperature for up to one week.
Freeze cookies in a well sealed container separating layers of cookies with wax paper or parchment paper for up to 3 months.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
*****
Check out more traditional Sicilian cookie recipes!
- Tetù - Sicilian Chocolate Spice Cookies
- Easy Pignoli Cookies
- Biscotti Regina - Sicilian Sesame Cookies
- Italian Breakfast Cookies
- Sicilian Anise Lemon Taralli
- Easy Anise Biscotti Recipe
- Biscotti di San Martino
- Sicilian Easter Cookies with Eggs
- Pistachio Amaretti
Ingredients
- 1½ cups zuccata jam
- 2¼ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter cold, cut into cubes
- 2 large eggs
- 1-2 tbsp. milk
- ¾ teaspoon cinnamon
- ½ cup dark chocolate chips
- powdered sugar for serving (optional)
Instructions
Prepare the dough
- In the bowl of your food processor combine the flour; sugar; baking powder and salt.
- Add the butter (cold and cut into cubes) and pulse until it is fully incorporated in the flour.
- Stir in the eggs and process to incorporate them.
- With the motor running on slow speed, add milk, 1 tablespoon at a time (as needed) until a dough takes shape. It will wrap itself around the blade.
- Scrape it onto your counter and knead it to shape into a smooth disc. Wrap well and refrigerate for one hour.
- Meanwhile, stir cinnamon and zuccata in a bowl.
To assemble
- Line two baking sheets with parchment paper and preheat oven to 350 degrees F.
- Divide the dough in half. Keep the unused portion wrapped.
- Lightly flour your work surface and roll out the dough into roughly a 18 inch X 5 inch rectangle. A bench scraper is quite useful at this step.To facilitate this task, you may also opt to roll out the dough between two sheets of floured parchment paper.
- Spread half of the zuccata in the center of the dough. Top with half of the chocolate chips.
- Wrap the dough around the filling. It is ok if there are cracks in the dough at this point.
- Cut into one inch pieces and place seam side down on the prepared baking sheets. Repeat with the remaining dough.
- Bake for 18-20 minutes until the cookies are golden brown underneath. Transfer to a wire rack and let cool completely before dusting with powdered sugar (optional).
Notes
-Alternately, fill the cuccidati with jam of your choice.
-Try replacing the chocolate chips with chopped nuts of your choice. Can the dough be prepared without a food processor? Yes it can! Combine all dry ingredients in a large bowl. Cut in the butter with your fingers or pastry cutter. Stir in the eggs and milk, 1 tbsp. at a time until a soft dough is formed. Proceed as outlined in the recipe. Storage Keep in a sealed container at room temperature for up to 1 week. To freeze Freeze cookies in a well sealed container separating layers of cookies with wax paper or parchment paper for up to 3 months. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Joe Bruno
Thank you for the cucidati recipe. I've never made them, though I've eaten plenty. Now it's my turn to make. Looking forward to it. Joe Bruno
Nadia
You are welcome Joe and I do hope you try the recipe out. I now look forward to making them each Christmas, they are now my favorite!
Vikki Olsen
my husband loves fig newtons, these cookies are 1,000 percent better. absolutely easy and delicious
Nadia
Hello Vikki, I definitely agree with you. Just curious, however, did you try them with the fig filling or the cucuzza jam filling since this is the recipe you commented on? Thank you for your comment!
Veria
I made the fig jam as I cannot get zuccata where I live. My nephews ex wife’s mother who is from Sicily made these at Xmas. I always wanted the recipe and now I do. I am from abbruzzo and our traditional cookies is taralle filled with a filling made of grapes, cookies chocolate, nuts and orange peel among other I ingredients
Nadia
Got it, it's not easy to locate cucuzza everywhere to make this jam. Your Abbruzzese cookies with grapes sound delicious as well, thanks for sharing!