1. Pulse the figs and raisins in a food processor until finely chopped.

2. Add the remaining filling ingredients and pulse just to combine.

3. Transfer the filling to a bowl, cover, and refrigerate 8 hours to overnight.

4. Whisk together the flour, baking powder, and salt.

5. Cut in the butter until the mixture resembles coarse meal.

6. Mix in the eggs, milk, vanilla, and orange zest until a soft dough forms.

7. Divide the dough into two portions, shape into rectangles, wrap, and refrigerate 8 hours to overnight.

8. Roll one chilled dough portion into a 15×14-inch rectangle on a floured surface.

9. Trim to 13×10 inches and cut into four 10×3-inch strips.

10. Spread the filling down the center of each strip in a 1-inch wide log.

11. Fold the sides of the dough over the filling and pinch the seams closed.

12. Turn the log seam-side down and flatten gently into an elongated, domed shape.

13. Slice crosswise into pieces just over 1 inch thick.

14. Preheat the oven to 350°F. Arrange the cookies on prepared baking sheets ½ inch apart.

15. Bake 16–20 minutes, until the edges are golden. Cool 2–3 minutes on the sheet, then transfer to a wire rack.

16. Whisk together the confectioners’ sugar, vanilla, 2 tablespoons milk, and orange zest until smooth, adding more milk as needed for a pourable consistency.

17. Spoon the glaze over the warm cookies and immediately sprinkle with nonpareils. Cool completely.