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1
For dough, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
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2
Cut in butter until dough is a rough, crumbly texture.
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3
Add whole egg and egg yolk and blend in until dough comes together.
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4
Shape into a disc, wrap and chill for an hour.
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5
For filling, combine all ingredients in a small saucepot and bring up to a simmer.
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6
Simmer until the figs absorb all liquid, about 10 minutes.
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7
Let cool and puree in a food processor and chill completely.
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8
Preheat oven to 375 F.
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9
On a lightly floured surface, roll out dough into a rectangle, just under 1/4-inch thick.
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10
Using a knife or pastry cutter, cut strips of dough that are at least 4 1/2 inches wide.
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11
Spoon filling (or pipe with a piping bag) along center of the strip.
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12
Brush left side of pastry dough with egg wash and fold right side of pastry over filling, so that egg washed side meets it.
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13
Trim edges.
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14
Lift filled cookie tube to a parchment-lined baking sheet and press down to flatten.
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15
Repeat with remaining strips and brush tops with egg wash.
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16
Bake for 15 to 18 minutes, until a light golden brown.
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17
Allow cookies to cool, then cut strips into 1-inch bites.
