Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.

Pulse walnuts in the food processor until finely ground.

In a small bowl, whisk together the ground walnuts, flour, salt and cardamom. Set aside.

In a medium bowl, with a mixer, beat the butter and 1/2 cup of the sugar at medium speed for about 30 seconds. Add the orange liqueur and the vanilla extract and beat until combined.

Add the flour mixture and beat on low speed just until combined. Allow the dough to sit while you make the filling (see below).

Scoop the dough with a tablespoon size scoop and roll it into a ball in your hands. Push a knuckle into the ball to make an indent. Add 1/8 teaspoon of the fig filling and bring up the sides of the dough, closing the hole. Roll the cookie back into a ball and place on the cookie sheet.

Bake at 400 degrees for 10 to 11 minutes, just until they begin to get color, but not browned.

When baked, remove the sheet from the oven, and while still warm, roll the cookies in a small bowl with the 1 1/4 cup of powdered sugar until coated. Cool completely on a wire rack, then roll once more.