Put the flour, salt, baking powder, sugar, and butter in a food processor and pulse until butter is cut into the dry ingredients, about 40 times.

Add the eggs and pulse until the dough forms a ball on the blade. If the dough is dry, your eggs might have been on the small side, so mix another egg in a small bowl with a fork and dribble in additional egg bit by bit, pulse, just until the dough comes together on the blade.

Turn the dough out onto a lightly floured counter and knead briefly until it forms a smooth dough. Shape the dough into a log, wrap it in plastic wrap, and set aside while you make the filling. (Don't wash the food processor, as you can use it for the filling.)

Cut off the stems from the figs and quarter the fruit. Add to food processor along with the almonds, orange marmalade, chocolate, liquor, and cinnamon. Pulse until finely chopped. Scrape the filling onto a lightly floured surface and shape it into a log. Divide into 12 pieces.

Preheat oven to 350°F and line baking sheet with a sheet of parchment or Silpat.

Divide the dough into 12 pieces and pat or roll each into a rectangle, 3- by 12-inches. Take a piece of filling, roll it into a long rope the length of the dough rectangle, and roll it up in the dough. Bring up each side of the dough and pinch to seal. Roll to smooth and slightly elongate to about 15-inches. Cut into 2.5- to 3-inch lengths. Cut each end towards but just shy of the midpoint then spread to make an X shape. Repeat with al pieces of dough and filling.

Bake for 15–20 minutes, until golden brown and exposed filling is beginning to caramelize. Transfer to rack to cool then dust with powdered sugar.