Sicilian biscuits with dried figs (Buccellati)

Preparation steps

• First make the dough by pouring flour, sugar, crackers and salt into the multipractice, pulse a couple of times, then add the butter and continue pulsing until the butter is in lumps smaller than a pea. In a bowl, mix the eggs, milk, vanilla and zest, then add this to the flour mixture. Pulse until everything is combined into a dough. If it seems too dry, add another tablespoon of milk. Divide the dough in half and wrap in foil, then transfer to the refrigerator to cool well for about 2 hours.
• In the meantime, make the filling by putting all the ingredients except the walnuts in a multipractice and grinding well into a thick mass. Transfer the resulting mass to a bowl and add the walnuts, then mix well. Divide the mixture into 10 equal parts and roll each part into a long roller 25 cm long. Wrap each roller in foil and transfer everything to the freezer to harden well.
• On a floured surface, roll out one piece of dough into a rectangle measuring 40 x 25 cm. Cut the dough into 5 strips 8 cm wide and 25 cm long. Place the frozen stuffing (it will not be frozen due to alcohol) on the edge of the tape and roll each piece into a long roll. Transfer everything to the refrigerator for 30 minutes. Make the second part of the dough in the same way.
• Transfer the cooled tubes to the work surface and cut each one to 5 cm in length (so you will get 5 smaller rolls from each roll)? Cut each roll into two pieces, but not to the end, and place the biscuits on a baking sheet lined with baking paper so that they are slightly rounded in the shape of a crescent.
• Bake the biscuits for 18-20 minutes in a preheated oven at 170 degrees, they should not turn much brown. Meanwhile, make the glaze by whipping the egg whites with the sugar and vanilla until you get a fine foam as thick as honey. Transfer the glaze to a pastry bag with a small opening. Transfer the baked biscuits to a cooling rack and cool completely.
• Drizzle the cold biscuits with the prepared icing and let the biscuits stand until the icing thickens and hardens. Transfer the finished biscuits to a box with a tight lid.