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  • 3 cups All-purpose flour

  • 1 teaspoon Baking soda
  • ½ teaspoon Ground cinnamon
  • ½ teaspoon Salt
  • 1 stick Unsalted butter, softened
  • 1 cup C&H® Dark Brown Sugar
  • 2 large Eggs
  • ¼ cup Water
  • ½ teaspoon Pure vanilla extract
  • 1 cup Shelled pistachio kernels (salted)
  • ½ cup Whole natural almonds
  • ½ cup Dried mission figs (roughly chopped)

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Prep Time: 30 minutes / Cook Time: 12-14 minutes; Chill time is at least 2 hours / Yields: About 80 crisps
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.

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