Prepare the Filling:

Preheat oven to 350ºF (180ºC). Spread hazelnuts on a baking tray and toast for 10 minutes until fragrant. Remove and rub with a towel to remove skins.

On a separate baking sheet, toast almonds and walnuts for 10 minutes.

If figs are dry, cover them with boiling water for 5 minutes, then drain and pat dry. Remove stems and cut in half.

Pulse hazelnuts, almonds, and walnuts in a food processor until coarsely chopped.

Add figs, raisins, orange and lemon zest, marmalade, honey, Marsala wine, and cinnamon. Process until finely chopped and a thick paste forms.

Cover and refrigerate overnight or up to 3 days.

Prepare the Dough:

In a large mixing bowl, cream butter and sugar together until light and fluffy.

Add eggs and egg yolk, mixing until well combined.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, mixing until a soft dough forms.

Divide dough into two portions, wrap in plastic, and refrigerate for at least 1 hour.

Assemble the Cookies:

Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.

Roll out one portion of dough into a rectangle, about 1/8 inch thick.

Spoon the fig filling along the center of the dough. Fold the dough over the filling, sealing the edges.

Cut into 1-inch cookies and place on the baking sheet. Repeat with remaining dough and filling.

Bake for 15-20 minutes, until golden brown. Let cool completely.

Prepare the Glaze:

Whisk egg white and lemon juice until frothy. Gradually add powdered sugar, whisking until smooth.

Drizzle over cooled cookies and let set before serving.