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1
Make the pasta frolla: Sift the flour, granulated sugar, and salt onto a clean, dry work surface.
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2
Make a well in the center of the dry ingredients and add the butter, eggs, and lemon zest to the well.
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3
Work the butter and eggs together with your fingertips, then gradually begin to incorporate the flour into the egg mixture.
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4
Continue working the dough with your fingertips until smooth.
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5
Gather the dough into a ball, wrap it in plastic wrap, and refrigerate at least 30 minutes or up to 1 day.
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6
Meanwhile, make the filling: Cut the dried figs into quarters, dropping them into a small bowl as you do.
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7
Pour the Marsala over the figs and soak, tossing from time to time, 30 minutes.
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8
Scrape the figs and Marsala into the work bowl of a food processor fitted with the metal blade.
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9
Process the figs and wine to a smooth paste.
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10
Scrape the paste into a medium bowl, and stir in the raisins, honey, walnuts, almonds, and lemon and orange zest.
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11
Preheat the oven to 350 F. Lightly grease two baking sheets with butter.
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12
(This is not necessary if youre using nonstick baking sheets.)
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13
Cut the pasta frolla into quarters.
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14
Roll each into an 8 x 8inch square.
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15
Spread one-fourth of the filling evenly over the square and roll it up like a jelly roll.
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16
Cut the roll crosswise into 3/4-inch slices.
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17
Lay the slices flat on the prepared baking sheets and bake until the underside is deep golden brown, about 20 minutes.
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18
Remove to a wire rack to cool completely.
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19
Serve at room temperature, plain or sprinkled with powdered sugar.
