Mix the flour, sugar, baking powder, salt and orange zest together in a large mixing bowl. Add the cold cubed butter and crumb it into the flour using your hands. It should resemble rough breadcrumbs (see photos or video for reference).

Next, lightly scramble the eggs together in a small bowl then add to the flour mixture. Mix them in to form a rough dough. Use your hands to bring the dough together into a smooth ball.

Cut the dough in half, form back into balls then wrap them in plastic wrap. Chill in the fridge for at least 30 minutes.

Put the figs in a bowl and cover them with warm water (not hot). Let them sit for 30 minutes then drain and squeeze out any excess water, set aside.

Put the nuts, cocoa powder, cinnamon and salt in a food processor and pulse to large crumbs. Transfer to a bowl and set aside.

Put the figs, raisins, candied orange, marmalade and marsala in the food processor and blitz until combined.

Transfer to a large bowl and add the nuts and cocoa mixture. Mix everything together until combined.

Pre-heat the oven to 350F (180C) and line a large baking tray with parchment paper.

Lightly dust a clean work surface with flour. Roll 1 piece of dough out into a rough rectangle about 8x13 inches and ½cm (¼ inch) thick. Use a knife to trim the edges so you’re left with a neat rectangle shape.

Add half of the filling to one end of the rectangle (long edge) forming it into a log shape. Roll the pastry over the filling until it overlaps at the seam. Trim off any excess pastry.

Cut the log into 1¼-inch thick cookies and place on a baking tray. Bake for 20 minutes then transfer to a cooling rack.

Repeat with the second half of the dough and the remaining filling.

Whisk until thick and glossy, it should resemble soft peaks and not be too runny. Dip each cookie into the icing and top with sprinkles then let them set for a couple of hours.

If you don’t want to use egg white you can simply use water, lemon or orange juice to create a thick, smooth icing. Dip each cookie and top with sprinkles.