Cuccidati Cookie Cake

For dough: In the work bowl of a food processor, pulse flour, granulated sugar, salt, and baking powder until combined. Add butter, eggs, and vanilla; pulse just until a smooth dough forms. (Do not overprocess.)

Turn out dough onto a lightly floured surface, and knead for 2 to 3 minutes. Shape two-thirds of dough (about544 grams) into a disk. Shape remaining one-third of dough (about 272 grams) into a disk. Wrap dough disks in plastic wrap, and refrigerate for at least 1 hour or up to overnight.

For filling: In a medium saucepan, cook figs, ¼ cup plus 2 tablespoons (90 grams) water, honey, and orange juice over medium heat, stirring occasionally, until figs are fork-tender, about 10 minutes. Transfer mixture to the work bowl of a food processor. Add orange zest, dates, walnuts, raisins, salt, cinnamon, nutmeg, and cloves, and process until smooth. Cover until ready to use.

Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper.

On a lightly floured surface, roll larger dough disk into a 13-inch circle. Carefully transfer dough to prepared pan, pressing into bottom and up sides of pan. (If dough breaks, press it together and smooth it out with your fingers.) Spread filling into prepared dough with a small offset spatula. Using a small paring knife, trim excess dough to ¼ inch above top of filling. Using your fingers, gently fold ¼-inch edge of dough over filling, and smooth down slightly with your fingertips.

On a lightly floured surface, roll remaining dough disk into a 10-inch circle. Using a sharp knife and a 9-inch round cake pan as a guide, cut dough into a 9-inch circle. Carefully place dough on filling. Using your fingers or a fork, lightly press down on edges of dough to seal. Gently poke a few holes in top of dough with a fork or wooden pick.

Bake until top is lightly browned, 40 to 45 minutes. Let cool in pan for10 minutes. Carefully remove from pan, and let cool completely on a wire rack.

For glaze: In a medium bowl, whisk together all ingredients until smooth; spread onto cooled cookie, and garnish with nonpareils, if desired. Let stand until glaze is set, 15 to 20 minutes. Store in an airtight container for up to 3 days.