(240 g.) all-purpose flour
1/3 c.

(66 g.) granulated sugar
1 tsp.

finely grated lemon zest
1/2 tsp.

baking powder
1/2 tsp.

kosher salt
1/2 c.

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

large egg
1 tbsp.

whole milk

FILLING1 1/4 c.

dried figs (about 7 oz.), stemmed and cut into quarters
1/2 c.

dried dates (3 oz.; about 6), pitted
1/3 c.

2 tbsp.

2 tbsp.

finely grated orange zest
2 tsp.

fresh orange juice
1/2 tsp.

ground cinnamon
1/2 tsp.

kosher salt
1/4 tsp.

ground cloves
1/4 tsp.

ground nutmeg
1 c.

toasted walnuts


All-purpose flour, for surface
1 c.

powdered sugar
2 tbsp.

(or more) fresh lemon juice
1/4 c.



DOUGHStep 1In a food processor, pulse flour, granulated sugar, lemon zest, baking powder, and salt until blended. Add butter and pulse until mixture resembles coarse bread crumbs. Add egg and milk and pulse just until mixture holds together when squeezed with your fingers.
Step 2Line a work surface with a large piece of plastic wrap. Turn out dough onto plastic wrap and knead 2 to 3 times to form a flat disk. Wrap in plastic and refrigerate until firm, at least 1 hour.
Step 3Make Ahead: Dough can be made 3 days ahead. Keep refrigerated.

FILLINGStep 1In food processor, process figs, dates, honey, brandy, orange zest, orange juice, cinnamon, salt, cloves, and nutmeg until a thick paste forms. Add walnuts and process until mostly incorporated with a few chunky nut pieces remaining.
Step 2Transfer filling to a medium bowl and refrigerate until firm, at least 45 minutes.
Step 3Make Ahead: Filling can be made 3 days ahead. Transfer to an airtight container and keep refrigerated.

Preheat oven to 350° and line 2 baking sheets with parchment paper. Divide dough in half; rewrap one half and return to refrigerator.

On a lightly floured surface, roll out dough to a 10"-by-8" rectangle. Cut in half lengthwise to yield 2 (10"-by-4") strips. (Dough will be slightly sticky; you can roll out between 2 sheets of plastic wrap or parchment paper, if desired.)

Spread 1/2 cup filling down the center of a strip, making sure filling is evenly distributed and goes right to the edges of dough. Fold one long side of dough strip over filling, then continue to roll strip over so dough encloses filling in a long log. Repeat with second dough strip and another 1/2 cup filling, then cut each log into 8 pieces. Arrange pieces on prepared baking sheets.

Bake until light golden brown around the edges and tops are dry, 13 to 17 minutes. Transfer cookies to a wire rack and let cool completely. Repeat with remaining dough and filling.

In a small bowl, stir powdered sugar and lemon juice. Add more lemon juice, 1 teaspoon at a time, until glaze reaches a smooth, pourable consistency.

Spoon glaze over cooled cookies and sprinkle with nonpareils.

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