Buccellati (Sicilian Christmas Fig Cookies) Recipe

Ingredients

• For the pastry and decorating:
• 5 cups (600 grams) flour
• 1 1/2 cups (180 grams) confectioner's sugar
• 2 teaspoons baking powder
• 1 pinch salt
• 7 ounces (200 grams) chilled butter or lard, diced
• 3 eggs plus 1 yolk, beaten
• 2 egg whites
• 2 1/2 cups (310 grams) confectioner's sugar, sifted
• 1 to 2 tablespoons finely chopped unsalted pistachios (optional)
• 1 to 2 tablespoons colored sprinkles (optional)
• Confectioner's sugar for dusting (optional)
• For the filling:
• 1 pound (17 ounces or 500 grams) dried figs
• 1 cup (5 ounces or 150 grams) raisins
• 1/2 cup (2 ounces or 60 grams) unsalted pistachios, shelled
• 1/4 cup (1 ounce or 35 grams) pine nuts
• 1 cup (4 ounces or 120 grams) walnut kernels
• 1/3 cup (4 ounces or 125 grams) honey
• 2/3 cup (200 grams) orange marmalade or apricot jam
• Zest of 2 oranges
• 1 pinch ground cinnamon