Toasted slices of pistachios, almonds and California figs make these crispy cookies a nourishing snack your whole family will enjoy.
- 3 cups All-purpose flour 3 cups All-purpose flour
- 1 teaspoon Baking soda 1 teaspoon Baking soda
- ½ teaspoon Ground cinnamon ½ teaspoon Ground cinnamon
- ½ teaspoon Salt ½ teaspoon Salt
- 1 stick Unsalted butter, softened 1 stick Unsalted butter, softened
- C&H® Dark Brown Sugar 1 cup 1 cup C&H® Dark Brown Sugar
- 2 large Eggs 2 large Eggs
- ¼ cup Water ¼ cup Water
- ½ teaspoon Pure vanilla extract ½ teaspoon Pure vanilla extract
- 1 cup Shelled pistachio kernels (salted) 1 cup Shelled pistachio kernels (salted)
- ½ cup Whole natural almonds ½ cup Whole natural almonds
- ½ cup Dried mission figs (roughly chopped) ½ cup Dried mission figs (roughly chopped)
In a large bowl, mix flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer, cream butter and sugar. About 2 minutes. Add eggs, one at a time, vanilla and water. Mix for one more minute. Add the flour mixture and mix until well incorporated. Add pistachios, almonds, and figs. Mix to for a smooth dough.
Form two logs of dough of about 2 ½-inch diameter. Wrap with plastic paper and place in the freezer for at least 2 hours.
Preheat oven to 350°F and line a baking sheet with parchment paper. Remove logs from freezer. Using a large knife, slice the logs as thinly and possible. If the dough is to firm, let it thaw a little. Dough should be very cold but pliable. Place them in the baking sheet. Crisps will not spread while baking, so do not worry about the spaces between them.
Bake in batches for 12-14 minutes or until golden brown. Remove from oven and cool completely.
Dough can be stored in the freezer up to 3 months. Once baked, crisps can last up to one week stored in an airtight container.