<http://schema.org/recipeInstructions>
" Place figs and orange zest in a food processor and chop, about 1 minute. Transfer mixture to a large bowl. Add almonds, marmalade, chocolate chips, 1/4 cup granulated sugar, cocoa powder, cloves, and cinnamon to mixture; combine. Add warm water, 1 teaspoon at a time (up to 2 teaspoons), until mixture reaches consistency of a thick paste. In the bowl of an electric mixer fitted with paddle attachment, combine flour, remaining granulated sugar, and baking powder on low speed. With mixer still on low, add shortening, 1 tablespoon at a time (up to 1 cup), and mix until resembling coarse crumbs. Then add water, 1 teaspoon at a time (up to 1 cup), until dough begins to ball around paddle. Transfer dough to a lightly floured work surface and knead until smooth, 2 to 3 minutes. Place in a bowl, cover with a damp cloth, and refrigerate until chilled, about 30 minutes. Preheat oven to 350 degrees F. Divide dough into 4 equal pieces. Using damp hands, shape each piece into a 10-inch-long log, 1 inch thick. Cut each log into 10 coins. (Keep any dough you&amp;#039;re not using covered with a damp cloth.) Using a rolling pin, roll out each coin to a 3-inch round, about 1/8-inch thickness. Place 1 heaping teaspoon fig filling in center of each round of dough. Using your fingers, bring 2 sides of the round up and pinch them over the filling, sealing edges of dough. Turn cookie over so seam is on bottom; then shape cookie into an almond shape. Repeat with remaining dough. Transfer cookies to parchment-lined baking sheets, spacing 1 inch apart. With a sharp paring knife, score several vents on top of each cookie (as shown in photo). Sprinkle cookies with decorating sugar. Bake cookies until lightly golden, 16 to 20 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a32483/fig-cookies-recipe-clx1211/>