Sponge cookies with dried fruits

Ingredients:

• 220 gr. dried figs
• 110 g of raisins
• 50 g coarsely chopped candied cherries
• 50 g coarsely chopped dried apricots
• 1 tbsp. honey
• 2 tbsp. l. dry sherry
• 1 tbsp. freshly squeezed lemon juice
• 170 g chopped pecans
• Coarse salt
• 220 g unsalted butter at room temperature
• 0.5 tsp ground cloves
• 0.5 cups ultra-fine sugar
• 1/3 cup light brown sugar
• 1 large egg
• 2 and 2/3 cups baking flour

Preparation:

1. Using scissors or a small knife, trim the stems off the figs, then roughly chop the fruit. In a medium bowl, combine the figs, raisins, cherries, dried apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover the bowl with plastic wrap and let the mixture sit overnight.
2. Using a mixer, beat the butter, cloves, superfine sugar, and brown sugar on medium speed until creamy, about 3 minutes. Reduce the mixer speed to low, add the eggs, and beat until smooth. Then slowly add the flour at the same low speed, along with 1/4 teaspoon of salt, and beat until completely incorporated. Don't overmix! Add the fruit and nuts along with the liquid.
3. Divide the dough into 2 pieces and place each on a 30- or 40-centimeter piece of parchment or wrapping paper. Roll each piece into a long log, each 4-5 cm wide and approximately 40 cm long. Refrigerate until completely set.
4. Preheat oven to 180°C.
5. Using a small, sharp knife, cut the set dough into slices, each approximately 2 cm thick. Place the cookies on an ungreased baking sheet, spacing them 2 cm apart, and bake for 15-20 minutes until golden brown.