Add all the ingredients for the cookie dough except the milk into a stand mixer (though you can do this by hand as well) with a paddle attachment. Mix on low until it just starts coming together. Begin adding milk slowly until all the ingreedients begin to peel away from the sides. Put dough aside.
Run dry and regular fruit through a meat grinder attachment (or chop everything really fine) into the mixing bowl. It is good to de-seed tangerines if possible before adding, and be sure to de-stem figs. Chop almonds into fine chunks and add spices and sugar to the mix. Mix with paddle until fully blended.
Roll out cookie dough onto a lightly floured surface to about a 1/8" thickness. Flour your hands and roll, bit at a time of the filling into a "poop" shape about 1/2" in diameter and put a line of it accross the cookie dough. Keep in mind, it is very sticky. Cut out a rectangle about 1" on either side of the filling and 1/2" on the ends. Roll over filling and put the seal on the bottom. Press down roll gently with palms until it is more of a newton shape. Cut into 8 pieces and put on a cookie sheet that has been sprayed down with non-stick spray.
Bake at 375 for 15-17 minutes or until lightly browned. Remove and let cool fully.