Fruit and Honey Filled Crescents

Preheat oven to 350°. Toast almonds 5-10 minutes at 350° in oven, stirring often until golden. Cool, chop finely and combine in a saucepan with figs, dates, red wine and honey. Simmer slowly until the mixture becomes very thick. Let cool completely. In a large bowl sift together flour, sugar, and salt. Using two knives or a pastry cutter, cut in the margarine. Beat together egg and egg yolk and pour in to flour mixture. Mix together to form a ball of dough. Cover with wax paper and refrigerate one hour. To shape and stuff cookies, pinch off a small piece of dough and roll into a 1-inch ball. Flatten the ball into a pancake and place a scant teaspoon of fruit mixture in the center. Fold in half and pinch the edges to seal then shape into a crescent. Arrange crescents on a lightly greased baking sheet and bake in preheated oven 20-25 minutes or until lightly golden. Sprinkle immediately with confectioners’ sugar and let cool.