Cuccidati reward planning. The filling should be moist enough to slice cleanly but not loose enough to leak, and the dough needs to roll thin without tearing around the fruit.
Gusta fig preserve works as a measured binder, not a shortcut around dried figs. Chopped almonds give the filling structure, while a brief chill makes the filled logs easier to cut and bake neatly.
Set servings and units first. You can change them anytime.
Make the dough by whisking the flour, sugar, baking powder, and salt. Rub in the cold butter until the mixture looks sandy.
Beat the eggs with the milk, then stir into the flour mixture until a dough forms. Divide in two, flatten, wrap, and chill 45 minutes.
Soak the dried figs in hot water for 10 minutes, then drain well. Pulse them with Gusta fig preserve, Gusta chopped almonds, raisins, chocolate, orange zest, and cinnamon until the filling is finely chopped and sticky.
Heat the oven to 350°F. Roll one dough piece into a rectangle about 1/8 in thick.
Spread half the filling in a narrow line down the dough, fold the dough over it, and seal the seam. Chill the filled log 15 minutes, then cut into 2 in pieces.
Repeat with the remaining dough and filling. Bake 16 to 20 minutes, until the bottoms are lightly golden.
Cool completely. Stir the powdered sugar with lemon juice to a thick glaze, brush over the cookies, and let set before storing.
You made Cuccidati. Time to eat.
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For holiday batches, freeze the unglazed baked cookies up to 1 month. Thaw uncovered, then glaze the day you serve them so the surface stays neat.
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