Instructions

1. 

   1

   Make dough

   • You can bake only 9 cookies at a time. Assemble full batch of 18 cookies. Bake first batch of 9, reserving remaining 9 in refrigerator.
   • In large bowl, stir together flour, granulated sugar and salt.
   • Using your hands, work butter into flour mixture until mixture resembles coarse sand.
   • Add egg and mix with hands until incorporated.
   • Add egg yolk, vanilla and lemon juice and mix with hands until loosely incorporated.
   • Transfer dough to lightly floured tabletop or cutting board and knead with hands until dough comes together, about 1 minute.
   • Wrap dough in plastic wrap and refrigerate for 1 hour.

---

2. 

   2

   Make filling

   • In medium saucepan over medium heat, stir together figs, walnuts, almonds, orange zest, cocoa powder, wine, honey and granulated sugar.
   • Cook, stirring occasionally, until most of liquid has evaporated and a thick paste forms, about 15 minutes.
   • Cool completely before forming cookies.

---

3. 

   3

   Assemble cookies

   • Pinch chilled dough into pieces the size of quarters.
   • Roll dough between hands to make uniform balls. On floured surface, using your palm, press dough balls into flat circles.
   • Place about 1 teaspoon filling in center of each dough circle.
   • Fold sides up to enclose filling in a tight package (like a dumpling).
   • Place 9 cookies, evenly spaced apart, in Zones 1, 2 and 3 of Brava metal tray.

---

4. 

   4

   Bake cookies

   • Press green button to begin preheating.
   • When Brava is preheated, slide metal tray into bottom shelf. Press green button again to begin baking.
   • When your food is done, transfer cookies to wire rack and cool completely.
   • Using fine-mesh sifter, dust cookies with confectioners’ sugar.
   • Store in an airtight container for up to 1 week.

---