Sicilian X Cookies
In food processor or bowl, combine flour, sugar, baking powder and salt. Add butter; pulse or cut in with pastry blender or 2 knives until fine crumbs form. Add eggs, orange rind and vanilla; blend until in ball. On lightly floured surface, divide into thirds; press each into rectangle about 1 inch thick. Cover and refrigerate until chilled, about 30 minutes.
Meanwhile, spread hazelnuts on baking sheet; bake in 350°F oven for about until fragrant, about 10 minutes. Transfer to tea towel; rub until most of the skins are removed. Let cool.
Dissolve instant coffee in 3 tbsp water. In food processor or in bowl and using chef’s knife, chop together hazelnuts, coffee, figs, chocolate chips, raisins, jam, cinnamon and cloves until in chunky paste. (Dough and filling can be refrigerated in separate airtight containers for up to 2 days.)
Between sheets of waxed paper, roll out each portion of dough to 12- x 9-inch rectangle. Cut lengthwise into three 3-inch wide strips. Spread ¼ cup of the filling lengthwise along centre of each strip. Brush sides with water; fold 1 side over filling and continue to roll log over to enclose filling and place seam underneath. Pat to flatten slightly and seal seam.
Cut each log of dough into four 3-inch long pieces. Make lengthwise cut about 1 ¼ inches long in both ends of each piece. Bend ends outward slightly to form X shape. With spatula, transfer to greased baking sheet. Bake in 375°F oven until golden, 15 to 20 minutes. Transfer to rack and let cool. Dust with icing sugar. (Cookies can be stored in airtight container for up to 1 week or frozen for up to 3 weeks.)