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This cuccidati’s a bit different from the other one which I’ve made in years past — it’s not glazed nor topped with colored sprinkles. But delicious just the same. I still don’t have a preference. Certainly this is one of the more involved cookies I’ve ever made. From Nick Malgieri’s
I’ve been calling it the “fruitcake in a cookie” — there are that many ingredients in it. Recipe to be posted in a bit.
Try Court Pastry in Carroll Gardens Brooklyn. They sell cuccidati as well as several other traditional italian cookies. i believe this bakery is generations old and is one of the few places to buy Sanguinaccio chocolate pudding at Easter.
Can I use fresh figs for the Cuccidati cookies or will they turn out a different texture???
Thanks!
Anne
i can’t wait to have the recipe: they look so gooooooood!!