BEST Italian Wedding Cookie

Citrus-scented butter cookies with a rich fig and nut filling, white glaze, and colourful sprinkles are cucidati. Try these tender Italian fig cookies. This photo tutorial ensures perfect Italian fig cookies!


– 2 cups (500 gr) unbleached all-purpose flour – 1 cup (200 gr) granulated sugar – Zest of 1 orange – ½ teaspoon salt – 1 teaspoon baking powder – 10 tablespoons (200 gr) cold butter, cut into ½-inch cube – 2 large eggs, at room temperature, beaten Filling – 2 cups dried figs, tough ends trimmed and chopped – ½ cup almond – ½ cup walnut – ¼ pine nut – ⅔ cup golden raisins (or dark raisins) – ⅓ cup candied orange peel or lemon peel (OR fresh lemon or orange peel combined with 1 tablespoon honey)

– 2 tablespoons Marsala wine (OR orange juice, OR rum) – ⅓ cup orange marmalade (OR apricot jam) – 1 teaspoon ground cinnamon – ¼ teaspoon nutmeg – ½ teaspoon kosher salt – ¼ teaspoon ground anise (optional) Glaze and sprinkles  – 1 cup powdered sugar/confectioners sugar – 1 tablespoon milk – Zest of 1 lemon – Rainbow nonpareil sprinkle


Blend flour, sugar, salt, and baking powder in a medium bowl. Mix. After mixing egg and zest, slowly add butter chunks. Well-mixed "rough" dough. Form a dough ball on lightly floured surface. Split dough evenly.

Step 1

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Refrigerate discs in plastic wrap for 30–24 hours. Roll out dough 30 minutes after refrigerating for a day. In a bowl, pour warm water over figs. 30 minutes later, drain and squeeze excess water and set aside.

Step 2

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A food processor can grind nuts, spices, and salt into large crumbs. Set aside in a big bowl. Thick paste, not smooth nut butter. Need tiny nuts.  Process figs, raisins, candied orange, marmalade, and marsala wine. Sticky, thick.

Step 3

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Add dried fruit to large mixed nut bowl. Use a wooden spoon to mix. Like thick paste. Line a large baking tray with parchment and preheat to 350F (180C). Fluff a clean work surface. Roll one dough ball into an 8x13-inch, ½cm (¼ inch) rectangle. 

Step 4

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Create a rectangle by knife-trimming. Cut the rectangle in half. Create a log by adding ¼ of filling to one end of each rectangle. At the seam, pastry dough should overlap filling. Remove excess pastry dough from ends. 

Step 5

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To bake, slice log into 1¼-inch slices and place cookies seam-side down on a baking sheet, 1 inch apart Repeat with remaining dough and ¼ filling. Cool on a rack after 18–20 minutes. Continue with other dough ball and filling.

Step 6

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Mix the powdered sugar and milk together in a small bowl until the mixture is smooth. After the cookies have cooled, dip them in the glaze and then in a bowl of sprinkles.

Step 7

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also see

also see

Heart Thumbprint Cookies Recipe with Jam