Heat the oven to 170 C / 340 F and line a sheet pan (33 x 46 cm / 13 x 18 inch) with parchment.

Put the raisins in a small bowl with 60 ml of the Marsala and let them soak for at least 15 minutes.

Toast the almonds in a dry 26 cm / 10-inch skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant. Cool slightly, then chop.

Crush the amaretti in a food processor or in a zip-top bag with a rolling pin until you get coarse crumbs, not a fine powder.

In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and cloves. Stir in the amaretti crumbs, chopped almonds, and chopped figs.

Drain the raisins, saving the leftover Marsala. In a separate bowl, whisk the egg, melted butter, and remaining 20 ml Marsala plus any leftover soaking liquid.

Add the drained raisins to the dry mixture, then pour in the wet ingredients. Mix with a wooden spoon or your hands until a sticky, shaggy dough forms that holds together when pressed. If it crumbles, add extra Marsala a tablespoon at a time.

With slightly damp hands, shape the dough into about 14 rough oval mounds, roughly 50 g each. Space them 5 cm apart on the sheet pan.

Bake for 20 to 22 minutes, until pale golden and cracked on top but still a little soft in the center. They firm up as they cool.

Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once fully cooled, dust generously with powdered sugar before serving.