My mom who is 100% Italian taught me how to make my Grandmother’s Cuccidati cookies last Sunday. In my opinion they are like a yummier version of fig newtons but tastier and with a glaze frosting! AND of course, I adapted the original recipe to Gluten Free for my kids and I.
I have literally been busy beyond words. Running around like a chicken with its neck cut off. Yet, I put time aside to make these very time consuming cookies. And so very glad I did.
And since my grandmother’s recipe just had ingredients and no measurements it was all a guesstimate. Nevertheless, the cookies came out really great. Even my finicky husband stated I did a great job!
Gluten Free Cuccidati Cookies
- 4 lb dates, pitted and chopped
- 1 lb raisins
- 2 (18 oz) jars Apricot Jam
- 1 lb Almonds, sliced
- 1 lb chocolate chips
- Grated Orange Rind from 3 small oranges
- 1 cup orange juice
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 6 cups gluten free all-purpose flour
- 1-1/2 teaspoon salt
- 1-3/4 cup sugar
- 3 teaspoons baking powder
- 1-1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
- 4 Large Eggs, beaten
- 1-2 cups water
- 1 tsp vanilla
Directions For Filling:
Chopped the dates in a food processor.
In a large bowl add dates, raisins, jam, almonds, chocolate chips, orange rind, juice, cinnamon, nutmeg and cloves and mix thoroughly together. Works best if mixed by using your hands.
Directions for dough:
In a large stand mixer with a paddle attachment add flour, salt, sugar, and baking powder mix together before adding wet ingredients.
Add eggs, water, vanilla and shortening to your dry ingredients.
Once you have your dough, take and place in a ziploc bag and chill in the refrigerator for at least 30 minutes.
Directions for Cookies:
Pre-heat oven to 350º F.
Once dough is ready, on a large floured piece of parchment paper place dough and roll out shaping into a rectangle that is 1/8″ – 1/4″ thick. Cut strips that are 3″ wide. Place a generous amount of the prepared filling onto the strips.
Enclose filling by rolling the dough over the filling. You want the roll sealed and no filling coming out of the dough. Cut cookie into diagonal strips.
Bake cookies for 15-20 minutes or until slightly browned. Don’t over bake!
Cool and glaze.