In a large mixing bowl, combine all-purpose flour, salt, and baking powder. Cut in softened unsalted butter until the mixture resembles coarse crumbs. Mix in brown sugar and eggs until smooth. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

In a saucepan over medium heat, combine chopped dried figs, raisins, walnuts, cinnamon, nutmeg, cloves, honey, and a splash of water. Stir and simmer for 10–15 minutes until the mixture forms a thick paste. Remove from heat and allow it to cool completely.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll out the chilled dough to about 1/8-inch thickness. Cut into squares, place a spoonful of filling in each square, and fold the dough over to enclose it.

Transfer the assembled Italian Fig Cookies to the baking sheet. Bake for 25–30 minutes until the edges are golden brown.

Allow cookies to cool on a wire rack. Prepare the glaze by whisking together powdered sugar and milk. Drizzle over each cookie once cooled.