A delectable twist on the classic Italian fig-filled rolled cookies, this party-size cookie brings all the rich, spiced flavors of traditional cuccidati into a single, beautifully baked confection.Filled with a delicious nut mixture and lightly spiced with cinnamon, nutmeg, and cloves, this cookie cake combines the best of both worlds—soft, tender dough with a sweet, chewy filling.Cuccudati Cookie Cake Print Recipe Pin Recipe Makes 1 (9-inch) cookie cake Ingredients  Dough:3 cups (375 grams) all-purpose flour, plus more for dusting½ cup (100 grams) granulated sugar2 teaspoons (6 grams) kosher salt1½ teaspoons (7.5 grams) baking powder1 cup (227 grams) unsalted butter, softened2 large eggs (100 grams), room temperature2 teaspoons (8 grams) vanilla extractFilling:1½ cups (210 grams) dried figs, stemmed and chopped¼ cup plus 2 tablespoons (90 grams) water¼ cup (85 grams) honey1½ teaspoons (3 grams) orange zest¼ cup (60 grams) fresh orange juice¾ cup (105 grams) pitted dates, finely chopped¾ cup (85 grams) chopped toasted walnuts⅓ cup (43 grams) raisins1 teaspoon (3 grams) kosher salt1 teaspoon (2 grams) ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon ground clovesGlaze:2 cups (240 grams) confectioners’ sugar3 tablespoons (45 grams) whole milkGarnish: rainbow nonpare

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