Step 1: Prepare the Fig Filling
In a food processor fitted with the blade attachment, combine the dried figs, raisins, almonds, and walnuts. Pulse until the ingredients are finely diced and form a coarse mixture.

Next, add the honey, liqueur (such as brandy or marsala), orange zest, cinnamon, and ground cloves to the processor. Pulse again until everything is fully combined and forms a thick paste. Remove the fig filling mixture and set it aside. If you’re making the filling in advance, cover and refrigerate until ready to use.

Step 2: Make the Pastry Dough
Rinse and dry the food processor bowl, then add the flour, granulated sugar, baking powder, and salt. Pulse a few times to combine these dry ingredients.

Add the cold cubed butter and eggs to the flour mixture, then pulse until the mixture comes together and forms a dough. You may need to scrape down the sides of the food processor bowl a few times to ensure the butter is fully incorporated.

Turn the dough out onto a lightly floured surface. Divide it into two equal pieces and shape each portion into a disc. Wrap the dough discs in plastic wrap and refrigerate for at least an hour (or up to overnight) to allow the dough to firm up.

Step 3: Assembling the Cuccidati
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Once the dough is chilled, take one disc out of the refrigerator and cut it in half to create two smaller portions (leaving the other pieces in the fridge). On a lightly floured surface, roll out one section of dough into a rectangle, roughly 5 inches by 14 inches. Make sure the dough is even and about 1/8-inch thick.

Divide the fig filling into four equal parts. Shape one part of the filling into a long log that matches the length of the dough rectangle. Place the filling along the bottom edge of the dough.

Dampen the opposite edge of the dough with a little water. Gently roll the dough over the fig filling, starting from the bottom and sealing it by pressing the dampened edge to the dough. You should now have a long dough log with fig filling inside.

Using a bench scraper or sharp knife, cut the log into 1-inch pieces. Place the pieces about 1 inch apart on the prepared baking sheet. Repeat this process with the remaining dough and filling.

Step 4: Bake the Cuccidati
Bake the cookies in the preheated oven on the center rack for 15 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 5: Glaze and Decorate
To make the glaze, whisk together the powdered sugar and milk in a small bowl until smooth and thick. If the glaze is too thin, add a little more powdered sugar; if it’s too thick, add a little more milk.

Once the cookies have cooled, dip the top of each cookie into the glaze, letting any excess drip off. Place the glazed cookies on a wire rack and immediately sprinkle them with colorful sprinkles while the glaze is still wet. Allow the cookies to set for about 15 minutes until the glaze hardens.