Cucidati (Fig Cookies)

1. In a bowl, mix flour, sugar, cinnamon, and nutmeg.
2. Beat in the butter and egg until combined.
3. Add vanilla extract, mixing until a dough forms.
4. In a separate bowl, combine figs, walnuts, and orange zest.
5. Roll out the dough and fill with the fig mixture, sealing edges.
6. Cut into desired shapes and place on a baking sheet.
7. Brush with egg wash and bake at 350°F (175°C) for 15 minutes.

Ricciarelli (Almond Cookies)

1. Preheat the oven to 300°F (150°C).
2. In a bowl, combine almond flour and powdered sugar.
3. In another bowl, whisk egg whites until soft peaks form.
4. Fold the egg whites into the almond mixture.
5. Add almond extract and gently mix until combined.
6. Shape the dough into small mounds and place on a parchment-lined baking sheet.
7. Dust with powdered sugar and bake for 15-20 minutes.

Struffoli (Honey Balls)

1. In a bowl, mix flour and salt.
2. Create a well in the flour and add eggs and melted butter.
3. Knead the dough until smooth and let it rest for 30 minutes.
4. Roll dough into small balls and fry in hot oil until golden.
5. Drain the balls and coat them in honey.
6. Stack onto a platter and top with colorful sprinkles.

Panforte (Fruit and Nut Cake)

1. Preheat your oven to 300°F (150°C) and line a pan with parchment paper.
2. In a saucepan, melt honey and sugar over low heat.
3. In a bowl, mix dried fruits, nuts, and cinnamon.
4. Combine the warm honey mixture with the dry ingredients and stir until well mixed.
5. Pour into the prepared pan and smooth the top.
6. Bake for 25-30 minutes, then cool completely before slicing.