For the Pastry Dough:

Make one recipe for pastry dough and place in the refrigerator for 30 minutes. 

In the meantime, make the filling.

For the filling:

Toast one quarter cup of hazelnuts in a skillet, then grind.

Cut the sun-dried figs into small pieces and place in a medium size bowl.

Add the sweetener, orange zest, fresh squeezed orange juice, honey substitute, egg, salt, and toasted ground hazelnuts. Combine the mixture thoroughly.

All together:

Remove the pastry dough from the refrigerator and place on a floured surface. (Use the same flour used to make the pastry dough.)

Roll the dough about 1/8 inch thick. Use cookie cutters to cut as many pieces as you can. Re-roll the dough and cut again. Make sure to use as much dough as possible each time before rolling to omit excessive handling of the dough.

Each bottom will need a top, so if using different cookie cutter shapes, ensure you are working in even numbers.

Place approximately one tablespoon (depending on the size of the cookie cutter) of mixture atop each cookie shape.

Wet the outer edges of the dough with the egg wash and place another piece of dough over the top and seal the edges.

Lightly brush the tops with the egg wash and sprinkle additional sliced hazelnuts on top.

Bake in 350° oven for 18-20 minutes.