For the filling:
14 oz (400 grams) of dried figs
2/3 cup of raisins
2/3 cup of apricot jam
1//2 cup of dark chocolate chips
1/2 cup of pistachios
1/3 cup of walnuts
1/3 cup of peeled hazelnuts
1/3 cup of almonds
1/3 cup of zuccata (candied pumpkins) (optional)
1/2 grated orange zest
1/2 tsp of cinnamon powder
a pinch of black pepper
1/4 cup of Marsala.
For the glaze:
1 egg white
1 cup of icing sugar
1 tbsp of lemon juice
colored sprinkles to taste
METHOD
PREPARE THE SHORTCRUST PASTRY
In a planetary mixer with a leaf whisk, we put the flour.
We add the sugar, the two egg yolks and mix.
We add the lard and butter (a little at a time).
We continue mixing and add a pinch of salt.
We add the milk a little at a time.
Finally, we add the baking powder and continue mixing, adding the remaining milk.
We pass the dough onto a floured pastry board and continue kneading for about 2 minutes.
We cover the dough with plastic wrap and place it in the refrigerator for about 30 minutes.
