Preheat the oven to 190°C (375°F), soak the raisins in warm water, and finely chop the biscuits. Place them in a resealable bag and crush them with a rolling pin or in a blender. First, blend the almonds and then the figs. In a large bowl, add all the dry ingredients: biscuits, almonds, figs, flour, sugar, baking powder, cinnamon, and cocoa powder, and stir until well combined. Drain the raisins, squeeze them dry, and add them to the batter. Add the egg whites, stirring constantly, and enough white wine to obtain a soft, not-too-sticky dough. Form the biscuits into oval shapes and cut the wafer paper to the same size. Adhere the wafer paper to the base of the biscuits and place them on a baking sheet lined with parchment paper. Bake at 190°C (375°F) for 30 minutes. Once they're ready, remove from the oven and dust with powdered sugar. And now, your pan dei morti is ready! (Recipe created in collaboration with Laura “ladfoodie”)