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1
Make the dough: Pulse the flour, sugar and salt in a food processor.
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2
Add the butter and pulse until it looks like coarse meal.
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3
Whisk the yolks, vanilla and lemon zest and juice, then add to the food processor and pulse until the dough holds together when pinched (stop before it gathers into a ball).
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4
Turn out onto a sheet of plastic wrap and knead into a disk.
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5
Wrap and refrigerate until firm, at least 1 hour.
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6
Meanwhile, make the filling: Pulse the almonds in a clean food processor until coarsely chopped; transfer to a saucepan.
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7
Pulse the figs in the food processor until finely chopped and add to the saucepan along with the orange zest, wine, honey and cocoa powder.
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8
Cook over medium heat, stirring, 5 minutes.
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9
Let cool.
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10
Line 2 baking sheets with parchment paper.
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11
Roll the dough into about 24 balls, then flatten into 2-inch disks.
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12
Place 1 heaping teaspoon filling in the center.
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13
Wrap the pastry over the filling, then roll into a ball, covering the filling.
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14
Put on the prepared baking sheets, cover and refrigerate about 30 minutes.
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15
Preheat the oven to 350 degrees F. Bake until the cookies are lightly browned, 20 to 30 minutes.
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16
Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
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17
Make the glaze: Whisk the confectioners' sugar and orange zest and juice in a bowl.
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18
Brush the cookies with the glaze and top with the nonpareils.
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19
Let set, about 15 minutes.
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20
Store in an airtight container up to 1 week.
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21
Photograph by Steve Giralt
