NEAPOLITAN DELIGHT
Steps:
- Make the pasta frolla: Sift the flour, granulated sugar, and salt onto a clean, dry work surface. Make a well in the center of the dry ingredients and add the butter, eggs, and lemon zest to the well. Work the butter and eggs together with your fingertips, then gradually begin to incorporate the flour into the egg mixture. Continue working the dough with your fingertips until smooth. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate at least 30 minutes or up to 1 day.
- Meanwhile, make the filling: Cut the dried figs into quarters, dropping them into a small bowl as you do. Pour the Marsala over the figs and soak, tossing from time to time, 30 minutes.
- Scrape the figs and Marsala into the work bowl of a food processor fitted with the metal blade. Process the figs and wine to a smooth paste. Scrape the paste into a medium bowl, and stir in the raisins, honey, walnuts, almonds, and lemon and orange zest.
- Preheat the oven to 350° F. Lightly grease two baking sheets with butter. (This is not necessary if you're using nonstick baking sheets.) Cut the pasta frolla into quarters. Roll each into an 8 × 8-inch square. Spread one-fourth of the filling evenly over the square and roll it up like a jelly roll. Cut the roll crosswise into 3/4-inch slices. Lay the slices flat on the prepared baking sheets and bake until the underside is deep golden brown, about 20 minutes. Remove to a wire rack to cool completely. Serve at room temperature, plain or sprinkled with powdered sugar.
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