Now, these are not the easiest cookies to make, nor are they the most beautiful, but I suspect with practice they can be both. The dough -- from Mrs. Romeo's recipe for biscotti (but not the twice-baked biscotti popular today) -- is a bit tricky to work with. She made S-shaped cookies with the dough and her husband ate them for breakfast every morning. At holiday time, she repurposed the dough for these treats.
No need to wait for a holiday.
First, chop the figs and cook with water and sugar.
Wait until the liquid reduces a bit and then add flour, lemon and chopped nuts.
While the filling is cooling, make the dough and roll it out on a lightly floured surface.
I followed the instructions (at bottom) for the first few cookies, but thought that it was yielding a poor filling-to-cookie ratio, and it was slow going besides, so I streamlined the process, below.
Although I've never made ravioli, I used a similar technique and efficiently prepared four cookies at a time.
I gave Josephine a few cookies which she shared with her parents, and I was thrilled to learn that they loved them. High praise indeed coming from an Italian mother who won't let store-bought cookies cross her threshold. Try as she might, Josephine couldn't locate a photo of her father, Gaspare, wrapping the fig tree for the winter season, but she was able to send this one, showing him relaxing beneath his beloved pergola of grapes. (Hmmm....wonder if he makes wine.)
The recipes are below. You'll need to improvise a bit, but that's half the fun. I baked them at 350 degrees until they were golden. Let cool before enjoying.