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Cuciadate (Italian Fig Cookies)

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“This isn't your normal Italian Fig Cookie recipe, but it's very good! The difference in this recipe, it that it calls for maraschino cherries and Amaretto! Yum! They do take a little time to make, put they are very good and the flavor improves after a day or two. It wouldn't be Christmas without them!”
30 cookies

Ingredients Nutrition


  1. In blender, blend figs, cherries, pecans and Amaretto; set aside.
  2. Preheat oven to 350°F degrees.
  3. In a large mixing bowl, combine flour, baking powder and sugar.
  4. Cut in butter with a pastry blender or a fork.
  5. Add eggs, vanilla and milk; mix well.
  6. Roll out strips of dough and cut into 2x4-inch rectangles.
  7. Place a teaspoonful of filling onto each rectangle.
  8. Roll so that short ends make the seam and place seam side down on a baking sheet.
  9. Bake for about 20 minutes, or until lightly brown.
  10. Do not over bake!
  11. Let the cookies cool completely.
  12. To make icing, mix a small bowl of powdered sugar with very little water.
  13. Add water a little at a time until icing is a smooth constancy that can spread easily, but not runny.
  14. Ice cookies and add sprinkles.
  15. Store up to 3 weeks in tins until ready to serve.

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