Pastry
- 3 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup lard (Crisco)
- 1/2 cup to 1 cup whole milk
Filling
- 1 lb, drief figs, stems removed and cut into small pieces (1/4 to 1/2 inch)
- 1/2 cup, walnuts, chopped
- 1/2 cup, almonds, chopped
- 1/2 cup, raisins
- 1 tablespoon, lemon zest
- 1 tablespoon, orange zest
- 1 teaspoon, cinnamon
- 2 tablespoons, honey
- 2 ounces semi sweet chocolate, grated or shaved
- 1/2 cup vino cotta or whiskey
Topping
- Egg white, beaten
- Colored sprinkles
Heat oven to 350 degrees.
Step 1: Make the pastry. In a medium bowl, combine the dry ingredients. Cut the Crisco into the dry ingredients until well incorporated. Add the milk a little at a time until you can form a ball.
Step 2: Knead the dough a couple of minutes. Wrap in parchment or wax paper and refrigerate for at least 1 hour.
Step 3: Make the filling.
The chopped fruits should be similar in size. If the figs are extra dry they need to soak in hot water for about 10 minutes to rehydrate. Add the all of the filling ingredients to a medium sauce pan and stir over low heat for about 5 minutes or until the ingredients meld together.
Step 4: Roll and fill. This is a work in progress. There are many interpretations of how to roll, cut and fill the dough. Some say 3 x 5 inches squares, filled with 1 tbsp filling and folded lengthwise to form a log then turned to form a 1/2 circle. Others roll out like lasagna noodles, fill down the middle with ample filling and form a long log. Cut into 2 inch lengths and score the top once for a slight reveal of the filling.
Step 5: Place cookies on a greased baking sheet. Egg wash the top of the cookies and sprinkle on the colored sprinkles. Bake about 20 minutes or until the bottoms are brown.
