Italian Fig Cookies (Cuccidati)

Pulse 1 cup (8 oz.; packed) soft dried figs (preferably Mission), hard tips discarded, and ¾ cup (3¾ oz.) raisins in a food processor until finely chopped. Transfer to a medium bowl and stir in ¾ cup mild honey, ¼ cup brandy, 1½ tsp. finely grated fresh orange zest, 1 tsp. finely grated fresh lemon zest, 1 Tbsp. ground cinnamon, ¼ tsp. ground cloves, ¼ tsp. freshly grated nutmeg, ¾ cup (4 oz.) whole almonds, toasted and coarsely chopped, and ¾ cup (3 oz.) walnuts, toasted and coarsely chopped. Chill, covered, at least 8 hours. Do ahead: Filling can be made 1 week ahead; refrigerate, covered.

Whisk 4 cups (500 g) all-purpose flour, 1 cup (200 g) plus 2 Tbsp. granulated sugar, 1 Tbsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt in a large bowl to combine. Add 1 cup (2 sticks) cold unsalted butter, cut into ½" cubes, to the dry ingredients and blend with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add 2 large eggs, lightly beaten, ½ cup whole milk, 1½ tsp. vanilla extract, and 1 tsp. finely grated fresh orange or lemon zest and stir with a fork until a soft dough forms. Halve dough and gather each half into a ball, then flatten each half into a rough 6x4" rectangle between sheets of plastic wrap. Chill until firm, at least 8 hours.

Placed rack in middle of oven; preheat oven to 350°F. Butter two large rimmed baking sheets. Roll out 1 rectangle of dough (keep remaining dough chilled) into a 15x14" rectangle on a well-floured surface with a floured rolling pin. Trim to a 13x10" rectangle (chill trimmings), then cut into 4 (10x3¼") strips.