Egyptian Fig Roll Cookies - cooking recipe

Ingredients

Filling
8 ounces dried figs (I used a combination of Black Mission and Calimyrna)
1 tablespoon honey (I like Manuka)
1/4 cup water
1 pinch nutmeg
1 pinch cardamom
1 pinch cinnamon
Dough
2 ounces flour
3 ounces spelt flour
1/2 teaspoon cinnamon
1 pinch baking soda
1 pinch salt
1 ounce salted butter, room temperature
2 ounces non-hydrogenated shortening
1 ounce brown sugar
2 egg whites
1/2 tablespoon vanilla extract
1/2 teaspoon orange extract

Preparation

Filling:
Mix the ingredients in a small saucepan and bring up to a gentle simmer.
Cook for 30 minutes, until all the liquid is absorbed and figs begin to turn into a \"paste\".
Transfer to a food processor and puree a thick consistency.
Cool completely, then transfer to a plastic zip-top bag and set aside. (Note: you can make this up to 3 days in advance).
Dough:
Whisk together the flours, baking soda and salt. Set aside.
Cream the butter, shortening, sugar, egg whites and extracts in a bowl.
Add the dry ingredients, beating to combine into a dough.
Wrap well in plastic and chill at least one hour.
Assembly:
Preheat the oven to 325 and line a baking sheet.
Roll the dough into a thin layer (less than 1/4\") on a floured surface or between sheets of waxed paper.
Slice strips about 3 1/4\" wide, and pipe the filling along the centre of each.
Fold the sides over the filling, lightly pressing down to seal (add a brushing of water if necessary to stick).
Slice into \"two bite\" sized pieces (about 1\") and place on the lined sheet.
Bake, one sheet at a time, for 12 minutes. Keep unbaked cookies in the fridge between bakes (or freeze for later baking).