Ingredients

Directions

  • Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Dividedough in half, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.

  • Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.

  • Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor,and puree until smooth.

  • Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.

  • Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.

    Ingredients

    Directions

    • Heat oven to 350 degrees. Spread walnuts in a single layer on baking sheet. Toast in oven until walnuts are just fragrant, about 10 minutes. Let cool completely. Roughly chop walnuts.

    • Place figs in the bowl of a food processor, and process until finely minced (may need to be in two batches).Transfer figs to a large bowl, and add chopped walnuts. Add dates, citrus peel, chocolate, pistachios, 2 tablespoons brandy, anisette, cinnamon, nutmeg, vanilla, and salt, and mix well, using your hands for best results.

    • Divide mixture into four equal parts. Dust a clean work surface with confectioners’ sugar. Gently roll each part into a log about 2 inches in diameter and 12 inches long. Gently brush off excess sugar with a pastry brush. Roll each log in rice paper. Brush each log with about 1 tablespoon brandy. Do not worry if rice paper tears. Wrap logs again in parchment, and secure with string. Store in a dark, cool, dry place, sprinkling rice paper with brandy once a week for at least 1 month before serving. Slice rolls into thin rounds to serve. (Serve with Hard Sauce, if desired.)

      Ingredients

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