Wash raisins before use and soak them in warm water for half an hour; in the meantime, using a robot mixer, finely grind all of the stale biscuits and the nuts. Place the biscuits and nuts powder in a very large mixing bowl together with flour, sugar, cocoa powder, baking powder, cinnamon and other spices, pinenuts, raisins and figs, and mix nicely until completely blended.

Pour the egg whites and the sweet wine over the dry ingredients and knead until all of the dry ingredients are moistened and you have a smooth ball of cookie dough.

Preheat the oven to 350°F and line baking sheets with non-stick parchment paper.

Slice the ball of dough into about a dozen even pieces and shape each piece into a lozenge or a simple rectangle, long and flat, then move the cookies on the baking sheets leaving a little space between eac; bake for 30 minutes until slightly puffed, a dull brown color and set.

Remove the cookies to cooling racks and allow the cookies to cool completely. Once cooled, sift powdered/confectioner's sugar generously, if you like, to cover the cookies.

These cookies are best eaten fresh, but they keep well for several days in a tin box or individually wrapped in aluminium foil.