Step 1

Pulse granulated sugar, baking powder, salt, and 2 cups (250 g) flour in a food processor to combine. Add butter and process until mixture is the consistency of wet sand, 10–15 seconds. Add eggs and pulse until a ball of dough forms.

Step 2

Turn dough out onto a lightly floured surface and form into a fat cylinder. Wrap in plastic and chill at least 1 hour.Do Ahead: Dough can be made 2 days ahead. Keep chilled.

Step 3

Place a rack in middle of oven; preheat to 350°. Pulse figs, apricots, raisins, almonds, pistachios, marmalade, honey, orange zest (if using), espresso powder (if using), and cinnamon in clean food processor until finely chopped but not puréed.

Step 4

Unwrap dough and roll out on a lightly floured surface to a rectangle slightly larger than 10x8". (If dough cracks around the edges, just push it together; it’s quite forgiving.) Rotate dough so a long side is nearest to you, dusting with more flour if needed. Trim dough to measure 10x8", then halve lengthwise to make two 10x4" rectangles.

Step 5

Using wet hands, roll half of filling into a 10" cylinder and arrange down length of 1 rectangle of dough. Fold long side of dough nearest to you over filling and roll up to encase filling; gently press seam to seal. Roll log seam side down and rock back and forth to secure. Trim ends. Slice log in half crosswise, then slice each half into 1"-thick rounds (you should have 4 or 5 rounds each). Place rounds on a parchment-lined baking sheet, spacing about ½" apart (the cookies won’t spread much). Repeat process with second rectangle of dough and remaining filling; arrange on baking sheet.

Step 6

Bake cookies until pale golden underneath and firm, 17–22 minutes. Let cool on baking sheet 5 minutes, then transfer to a wire rack and let cool completely.

Step 7

Whisk powdered sugar and lemon juice in a small bowl until smooth. Icing should be thick but pourable (slightly thicker than heavy cream); thin with water if needed.

Step 8

Set wire rack with cookies inside baking sheet. Spoon icing over cookies and immediately sprinkle with nonpareils, pistachios, and/or lemon zest as desired. Let cookies sit until icing is set, 10–15 minutes.Do Ahead: Cookies can be made 2 weeks ahead. Store airtight at room temperature.