1. Make the Cookie Dough

In a mixer, beat together the butter, brown sugar, baking soda, salt, cinnamon, honey, and orange zest until light and fluffy. Add the orange juice, then mix in the egg yolks, one at a time, until smooth. Lower the speed and slowly add the flour, mixing just until combined.

Shape dough into a ball, then press it into a disc, wrap tightly, and chill in the fridge for 1 hour.

2. Make the Fig Filling

In a food processor, combine figs, applesauce, and orange juice. Then blend until smooth and thick.

Transfer the mixture to a piping bag (or use a zip-top bag with the corner snipped).

3. Roll Out

Preheat oven to 350°F.

Lightly dust your surface with flour and roll the dough into an 8-inch square. Then flip the square, dust the other side, and roll again into a 15-inch square.

4. Fill and Fold

Cut the dough into 4 long strips. And, pipe the fig filling down the center of each strip.

Fold one side of the dough over the filling, then the other side to close. Gently press to flatten each log slightly.

5. Bake

Arrange the logs on a parchment-lined baking sheet. All four should fit on one baking sheet. Bake the cookies for 18 minutes, until puffed and lightly golden.

6. Slice and Steam 

Immediately after baking, cut each log into 1-inch pieces. Transfer the pieces to an airtight container, placing a paper towel between each layer and one on top.

This traps steam, letting the cookies reabsorb moisture for a uniquely soft, cakey texture. Cover the container and let them mature for at least 6 hours before serving.