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1
Special equipment: parchment paper
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2
For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
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3
For the cookies: Pulse 1/2 cup walnuts in a food processor until finely chopped.
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4
Set aside.
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5
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
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6
In the bowl of a stand mixer fitted with the paddle attachment, mix together the granulated sugar, baking powder, salt, honey, vanilla bean seeds and eggs with 2 2/3 cups gluten-free flour blend and the ground walnuts until combined.
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7
Add the figs and the remaining 1 cup whole walnuts and mix until combined.
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8
Divide the dough into 2 equal pieces.
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9
Dust a piece of parchment paper with some granulated sugar, then use your palms to gently roll each piece of dough into a log about 2 1/2 inches wide; place both logs on the prepared baking sheet.
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10
Brush with the egg wash and sprinkle generously with sugar.
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11
Bake on the prepared baking sheet until golden and slightly firm to the touch, about 40 minutes; set the baking sheet on a wire rack and let cool completely.
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12
Lower the oven to 300 degrees F.
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13
Using a serrated knife, slice the logs slightly on a diagonal into 1/2-inch pieces.
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14
Arrange the pieces on their flat bottoms (not cut sides) on the baking sheet, staggering their ends so that the cookies hold each other in place.
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15
Bake until crisp, about 20 minutes.
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16
Let cool completely on their baking sheet.
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17
In a small bowl, whisk together the confectioners' sugar and maple syrup until smooth.
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18
Drizzle over the cooled cookies and let dry before serving.
