Filling Ingredients: · 2 cups dried figs, hard tips discarded · 1 1/2 cups dried dates, pitted · 1 cup raisins · 3/4 cup whole almonds, toasted and         coarsely chopped · 3/4 cup whole walnuts, toasted and        coarsely chopped · 1/2 cup orange marmalade · 1/2 cup honey · 1/4 cup brandy · 1 teaspoon finely grated fresh orange zest · 1 teaspoon finely grated fresh lemon zest · 1 teaspoon ground cinnamon · 1/2 teaspoon freshly grated nutmeg · 1/4 teaspoon ground cloves   Dopugh ingredients: · 4 cups all-purpose flour · 3/4 cup sugar · 1 tablespoon plus 1 teaspoon baking powder · 1/2 teaspoon salt · 2 sticks (1 cup) butter, cut into 1/2-inch cubes · 1 large egg · 1/2 cup milk · 1 tablespoon vanilla  · 1 egg white beaten with 1 tablespoon water for egg wash · Colored sprinkles, for decorating.

To make the filling, in a food processor, combine the figs, dates and raisins and process to finely chop. Place the mixture in a medium bowl, add remaining filling ingredients and stir to combine. Cover and refrigerate for at least 8 hours.
To make the dough, in a large bowl combine the flour, sugar, baking powder, and salt and whisk to combine. Add the butter and blend with your fingertips until most of mixture resembles coarse meal. 

In a medium bowl, beat the egg, milk and vanilla together. Add to the dry mixture and stir to make a rough dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cut the dough into 4 pieces, cover, and refrigerate for 45 minutes.

Preheat the oven to 375 degrees F. Lightly grease 2 large baking sheets.
On a lightly floured surface, one at a time, roll out each piece of dough into a 12-inch square. Cut the dough into 4 by 3-inch rectangles. Spoon 2 tablespoons of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal. Turn the cookies seam-sides down and press gently to flatten the seams. With a floured knife, cut the logs crosswise into 1 1/2-inch-wide slices and arrange 1/2-inch apart on the prepared baking sheets. Brush with egg wash and decorate with colored sprinkles. Bake until golden brown, about 20 minutes.  Cool on wire racks.