Prepare two (2) cookie sheets or jelly roll pans with parchment paper or aluminum foil.
Place the figs in a saucepan and cover them with water. Bring just to a boil over medium heat. Remove from heat, drain, and cool the figs.
Once the figs are cooled, combine them with the currents, walnuts, and orange zest; pulse in the food
processor until finely minced. Add brown sugar, unsweetened cocoa powder,
nutmeg, coriander, cloves, and honey; pulse to combine. Scrape the filling into a bowl.
Unwrap the chilled Brown Sugar Dough on a floured work surface. Flour the dough and roll it
to a 12-inch by 16 1/4-inch rectangle. Use a ruler to measure, then cut the
dough into five strips, each a little less than 3 1/4 inches wide by 12 inches long.
Use a pastry bag with no tube in it to pipe the prepared fig filling down the middle of
each rectangle of dough. Pull the dough up around the filling to enclose it,
then pinch it together firmly. Roll the filled cylinders of dough around so that
the seam is on the bottom and roll over them with the palms of both hands to
make sure the dough sticks to the filling. Arrange them on the prepared cookie sheets or baking pans
you will later use to bake them; refrigerate the filled cylinders for 1 hour.
When you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven. Preheat oven to 400 degrees F.
Remove the filled dough cylinders to a cutting board and, using a sharp knife, cut them into 2-inch lengths. Arrange them on the prepared
backing pans, leaving about 1 inch in all direction. Brush them with the Egg Wash.
Bake the cookies for approximately 12 to 15 minutes, or until they are a
deep golden brown. Remove from oven and slide the papers from the pans onto the cooling racks.
Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Makes approximately 30 cookies.