Ragusa-style open-topped S-shaped pastries with a fig, walnut and almond filling and a fine white icing zigzag.
Nucatoli
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 220 minutes: 60 hands-on, 45 chilling or resting, 40 whole-batch cooking and 75 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale or US measures
- Mixing bowls
- Food processor
- Rolling pin and parchment
- Bench scraper
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
- Small piping bag or spoon
Ragusa-style open-topped S-shaped pastries with a fig, walnut and almond filling and a fine white icing zigzag.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare the open-shell dough
- 1Prepare the open-shell doughMix flour, sugar, baking powder and salt. Rub in butter, then add milk and bring together into a smooth, pliable dough. Knead only briefly. Cover and refrigerate 45 minutes. Baking powder is a deliberate home alternative to the yeast used in some Ragusan versions.
Make the thick filling
- 2Make the thick fillingPulse soft figs, walnuts and almonds in a food processor until finely chopped, stopping before the nuts become oily. Mix with marmalade, honey, cinnamon and lemon zest to make a cohesive paste. Divide into 24 portions, about 15 g each, and roll into short thin filling ropes.
Leave the filling exposed
- 3Leave the filling exposedDivide dough into 24 portions, about 18 g each. Roll each between parchment into a strip about 4 inches long and 1 1/2 inches wide. Lay a filling rope down the center. Lift both long edges around the filling like a shallow trough, leaving a continuous opening along the top. Curve the filled strip gently into an S without closing that opening.
Bake the S shapes
- 4Bake the S shapesHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Put 12 cookies on each of two lined large sheets, 1 1/2 inches apart. Bake one sheet at a time for 17–20 minutes, allowing 40 minutes for both. The shell should be pale golden at its edges and fully set underneath; the dark filling remains visible.
Cool and add the zigzag
- 5Cool and add the zigzagRest each batch on its sheet 10 minutes, then cool on a rack 20 minutes. Stir powdered sugar and icing water until smooth. Use a spoon or small piping bag to drizzle thin white zigzags across the cold cookies, rather than covering the exposed filling completely. Allow 45 minutes to dry; cooling and setting total 75 minutes after the last batch.
Chef’s Science & Pro Tips
Ingredient science
The open upper seam distinguishes this Ragusan shape from fully enclosed fig cookies.
Technique & texture
A finely chopped, firm filling bends more easily than large dry fig chunks.
Finishing & serving
Keep the icing sparse so the dark filling and raised pastry sides remain visible.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 2 days | Keep fully cooled, set cookies airtight in a cool place. |
| Refrigerator | Up to 3 days | Store airtight; follow any shorter after-opening guidance on the commercial marmalade label. |
| Freezer | Up to 1 month, uniced | Freeze baked cold cookies in separated layers and ice after thawing. |
| Make ahead | Up to 1 day | Refrigerate filling and wrapped dough separately. |
| Serving | After thawing | Thaw covered in the refrigerator, then bring a serving to room temperature and add icing. |
Notes
- The open upper seam distinguishes this Ragusan shape from fully enclosed fig cookies. A finely chopped, firm filling bends more easily than large dry fig chunks. Keep the icing sparse so the dark filling and raised pastry sides remain visible. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Are nucatoli always S-shaped?
The name covers regional and family variations. This formula follows the documented Ragusa open-topped S style, also called mucatoli.
Can I use fresh figs?
Fresh figs add much more water; this filling is developed for soft dried figs.
Is the white icing mandatory in every tradition?
No. Some families omit it. The stated formula includes a measured zigzag finish for a consistent photograph and ingredient list.
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