Ingredients

2 cups (240 g) all-purpose flour

1/3 cup (66 g) granulated sugar

1 tsp finely grated lemon zest

1/2 tsp baking powder

1/2 tsp kosher salt

1/2 cup (113 g; 1 stick) unsalted butter, chilled and cut into small cubes

1 large egg

1 tbsp whole milk

1 1/4 cups dried figs (about 7 oz), stemmed and cut into quarters

1/2 cup dried dates (3 oz; about 6), pitted

1/3 cup honey

2 tbsp brandy

2 tbsp finely grated orange zest

2 tsp fresh orange juice

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1 cup toasted walnuts

All-purpose flour, for surface

1 cup powdered sugar

2 tbsp (or more) fresh lemon juice

1/4 cup nonpareils

Instructions

Step 1: In a food processor, pulse the flour, granulated sugar, lemon zest, baking powder, and salt until blended. Add the chilled butter and pulse until the mixture resembles coarse bread crumbs.

Step 2: Add the egg and milk, pulsing just until the dough holds together when squeezed with your fingers. Turn the dough out onto plastic wrap, knead 2 to 3 times to form a flat disk, then wrap and refrigerate until firm, at least 1 hour.

Step 3: For the filling, pulse figs, dates, honey, brandy, orange zest, orange juice, cinnamon, cloves, nutmeg, and salt in the food processor until a thick paste forms. Add toasted walnuts and pulse until mostly incorporated, leaving some nut pieces chunky.

Step 4: Transfer the filling to a bowl and refrigerate until firm, at least 45 minutes.

Step 5: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Divide the dough in half, wrap one half, and return it to the refrigerator.

Step 6: On a lightly floured surface, roll one half of the dough into a 10″ by 8″ rectangle. Cut lengthwise in half to create two 10″ by 4″ strips.

Step 7: Spread 1/2 cup of filling evenly down the center of a strip. Fold one long side over the filling, then roll the strip to enclose the filling in a log. Repeat with the second strip and filling.

Step 8: Cut each log into 8 pieces and arrange on the prepared baking sheets. Bake for 13 to 17 minutes, until light golden brown and dry on the top. Cool completely on a wire rack.

Step 9: Stir powdered sugar and lemon juice in a small bowl, adding more lemon juice 1 teaspoon at a time until smooth and pourable. Spoon glaze over cooled cookies and sprinkle with nonpareils.

Tips & Variations

For easier rolling, roll the dough between two sheets of plastic wrap or parchment paper to prevent sticking.

Substitute walnuts with pecans or almonds for a different nutty flavor.

Make the dough and filling up to 3 days ahead and keep refrigerated for convenience.

Use a mix of dried fruits like raisins or chopped dried apricots along with figs and dates for added complexity.

FAQs

Can I make the dough and filling in advance?

Yes, both dough and filling can be made up to 3 days ahead and refrigerated separately. This allows the flavors to develop and makes assembly quicker.

What can I use instead of brandy?

If you prefer not to use alcohol, you can substitute brandy with orange juice or an equal amount of water for a milder flavor without altering the texture.