Emeril's Italian Fig Cookies | Louisiana Kitchen & Culture

Ingredients

• 2 cups dried figs, hard tips discarded
• 1½ cups dried dates, pitted
• 1 cup raisins
• 3/4 cup almonds, toasted and coarsely chopped
• 3/4 cup walnuts, toasted and coarsely chopped
• 1/2 cup orange marmalade
• 1/2 cup honey
• 1/4 cup brandy
• 1 teaspoon orange zest, finely grated
• 1 teaspoon lemon zest, finely grated
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon geound cloves
• 4 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter (2 sticks), cut into 1/2-inch cubes
• 1 large egg
• 1/2 cup milk
• 1 tablespoon vanilla extract
• 1 egg white beaten with 1 tablespoon water to make egg wash
• colored sprinkles for decoration