Delicious fruit-filled biscuits. You may substitute the figs with dried apricots or dates. Hazelnuts can also be used in place of the walnut.
I took an Italian cookie making class years ago, and the lady teaching it taught us to make the filling days ahead of the cookies. Then, place the filling (half full) into zip top baggies, flatten, and freeze/refrigerate. When you are ready to make the cookies, slice open the sides of the baggie, and cut strips of filling with a long straight knife. It is then extremely easy to place the strips of filling on the rolled out dough that can be cut with a pizza cutter. - 13 Dec 2008 (Review from Allrecipes USA and Canada)
Very tasty. I was trying to replicate a family favorite with this recipe and although it wasn't the same I have to say I think it was better. The rum gave it a nice kick and my husband ate the whole batch in 2 days!! I tried various ways of "stuffing" the cookie and found doing it as a pinwheel was the best (looks pretty too!). Roll out a rectangle of dough, spread fig mix over entire rectangle, roll into a log, put in fridge for 30 min, slice into 1/4" cookies. Bake at 400 until golden brown. - 19 May 2008 (Review from Allrecipes USA and Canada)
These cookies were so excellent, and a sweet reminder of my childhood. While not exacty as my grandmother made them, I think these were better! : - 01 May 2009 (Review from Allrecipes USA and Canada)