Ingredients
For Dough:
2 sticks plus 7 1/2 teaspoons unsalted butter (250 grams)
3/4 cups granulated sugar (150 grams)
1 egg
1 egg yolk
1/8 teaspoon salt
3 cups plus 3 tablespoons all-purpose flour (440 grams)
For Filling:
16 ounces dried figs, woody stems removed (about 40 figs or 450 grams)
1/2 cup granulated sugar (100 grams)
7 ounces (200 ml) water
Juice of 1 lemon
For Egg Wash:
1 egg whisked with splash of water and 1/8 teaspoon salt
Preparation
Make Dough: In bowl of stand mixer fitted with paddle attachment (or large bowl with hand mixer) beat butter and sugar until light and fluffy, making sure to scrape down sides of bowl. Slowly add egg and egg yolk and mix until completely emulsified, making sure to scrape down sides of bowl. Add salt and flour and mix just to combine, being careful not to over-mix-you may want to finish mixing by hand.
Wrap dough in two layers of plastic wrap and refrigerate at least one hour and up to 24 hours.
Make Filling: Coarsely chop figs (there should be about 2 1/2 cups).
In medium saucepan, combine figs, sugar, water, and lemon juice. Place over low heat and cook until figs are tender and liquid is absorbed, about 10 minutes. Set aside to cool.
Assemble and Bake Cookies: Preheat oven to 350 degrees.
Divide dough in half and roll each half into a roughly 6- by 24-inch rectangle. Place dough rectangles on parchment-paper-lined baking sheets. Brush edges with egg wash. Spread half of filling along center of each rectangle then fold edges up to form a log and press to seal. Roll each log over so that seam is on the bottom. Brush each log with egg wash then refrigerate 20 to 30 minutes.
Bake logs until nicely browned, about 15 minutes. Remove from oven and while still warm, slice logs into 1 1/2-inch pieces.
