Instructions
Step 1
In a large bowl, mix flour, baking soda, cinnamon, and salt. Set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake in batches for 12-14 minutes or until golden brown. Remove from oven and cool completely.
Chef's Tip
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.