For the dough: Put the flour onto a flat surface and make a well in it. Add the lard and sugar. Work the dough until it's uniform and of a consistency that will allow you to roll it out easily. Make a ball, wrap it in plastic, and leave it to rest in the refrigerator for 30 minutes.For the filling: Blend the dried figs with the chocolate to form a homogenous cream. In a mixer, roughly blend the nuts and the sultanas with a spoonful of cinnamon. Pour this into the fig cream, add the grated orange peel and mix everything together well.For the icing: Whisk the egg white and sugar in a bowl to form a smooth mixture.
Take the dough out of the refrigerator. Twist off small pieces and roll them out to a thickness of 1 centimetre, forming rectangles 10 x 5 cm. At this point put a spoonful of the filling onto the dough and close it over. Turn the cucciddato over so that the part that has just been closed is pressed onto the work surface. Make small slits in the top of each biscuit with the point of a knife so that they open up while baking without expanding too much. Place the biscuits on a baking tray covered with wax paper and bake at 180 °C for 15-20 minutes.When they are golden brown and cooked through, brush the icing over the top of the cucciddatti while they are still hot, and sprinkle them cinnamon or icing sugar.