In a saucepan, bring chopped figs, orange rind and juice, brown sugar, brandy, and cinnamon to boil over medium-high heat; reduce heat to medium and cook until thickened, about 3 minutes.
Transfer to food processor; purèe until smooth. Scrape into bowl; let cool.
In a separate bowl, whisk together flour, cinnamon, baking powder, allspice, salt, and cloves.
In a large bowl, beat butter with sugar; mix in the egg.
Stir in flour mixture.
Divide in half and form into 2 rectangles. Wrap each and refrigerate for 30 minutes.
Between waxed paper, roll out each piece of dough into 12- x 8-inch (30 x 20 cm) rectangle. Spread each with half of the fig filling, leaving 1/2-inch (1 cm) border along 1 long edge.
Using waxed paper to help and starting at the opposite long edge, roll up dough, sealing the seam. Wrap each log and refrigerate until firm, about 1 hour.
Cut each log into 1/4-inch thick slices; bake on parchment paper–lined baking sheets in 350 F oven until lightly golden, 10 to 12 minutes.
© L'Esperta, 2020
