Cuccidati

Name: Cuccidati
Cuisine: Italian
Ingredients: Generous pinch pumpkin pie spice (or cinnamon, nutmeg, ginger and cloves); Generous pinch pumpkin pie spice (or cinnamon, nutmeg, ginger and cloves); Generous pinch pumpkin pie spice (or cinnamon, nutmeg, ginger and cloves); Generous pinch pumpkin pie spice (or cinnamon, nutmeg, ginger and cloves); ½ cup loosely packed dried figs, hard stems trimmed, chopped; Grated zest of ½ lemon; ½ cup golden raisins; ½ teaspoon baking powder; 1¼ cups sprouted whole wheat or whole wheat pastry flour; ¼ cup extra virgin olive oil; 2 tablespoons coconut sugar; Pinch sea salt; Generous pinch pumpkin pie spice (or cinnamon, nutmeg, ginger and cloves); 1¼ cups sprouted whole wheat or whole wheat pastry flour; 2 tablespoons brown rice syrup; spring or filtered water; spring or filtered water

Preparation info

Makes
12-14
cookies

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

These tender, spiced fig-filled cookies are just the greatest. Each region of Italy seems to make them a bit differently. My Nonna did them 2 ways: this way and as thumbprint style cookies, depending on her mood.

Ingredients

Fig Filling

½ cup loosely packed dried figs, hard stems trimmed, chopped
½ cup golden raisins
Grated zest of

Europe
Italy
Cookies
Vegan

Method

Make the fig filling: Place all ingredients in a small sauce pan with enough water to just cover the bottom of the pan. Bring to a gentle boil, covered, and cook until the fruit is soft, about 10-15 minutes. Using an immersion blender, puree the cooked fruit into a thick but coarse paste. Set aside to cool before proceeding.

Preheat oven to