Sicilian Fig Bars

Preparation info
  • Makes about


    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

Although fig bars are standard American fare, fig-filled cookies are also very traditional in Sicily, where they are called cucidati. I’ve decided to merge the two and make a fig bar that is shaped like the industrially made one, but has some typical Sicilian seasonings in it for extra flavor.


  • pounds (700 grams) dried Calimyrna figs
  • 1 cup water


  1. To make the filling, use kitchen scissors to snip the stems from the figs (they are very sharp and hard), and snip each fig into 5 or 6 pieces. In a large saucepan, combine the figs, water, apricot preserves, rum, cinnamon, and cloves. Stir to mix well.
  2. Place the saucepan over medium heat and bring to a boil, stirring often. Reduce the heat to low and let the f