Toasted Pistachio Fig Crisps
Courtesy of C&H Sugar
Toasted slices of pistachios, almonds, and California figs make these crispy cookies a nourishing snack your whole family will enjoy.
How to Make It
1
In a large bowl, mix flour, baking soda, cinnamon, and salt. Set aside.
2
In the bowl of a stand mixer, cream butter and sugar for 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 form a smooth dough.
3
Form two logs of dough each about 2 ½ inches in diameter. Wrap with plastic wrap and place in the freezer for at least 2 hours.
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 as possible. If the dough is too firm, let it thaw a little. Dough should be very cold but pliable. Place them on the baking sheet. Crisps will not spread while baking, so do not worry about the spaces between them.
5
Bake in batches for 12-14 minutes or until golden brown. Remove from oven and cool completely.
6
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.
Ingredients
3 cups all-purpose flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
1 stick unsalted butter, softened
1 cup C&H® Dark Brown Sugar
2 large eggs
¼ cup water
½ tsp pure vanilla extract
1 cup shelled pistachio kernels (salted)
½ cup whole natural almonds
½ cup dried mission figs (roughly chopped)
Directions
1
In a large bowl, mix flour, baking soda, cinnamon, and salt. Set aside.
2
In the bowl of a stand mixer, cream butter and sugar for 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 form a smooth dough.
3
Form two logs of dough each about 2 ½ inches in diameter. Wrap with plastic wrap and place in the freezer for at least 2 hours.
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 as possible. If the dough is too firm, let it thaw a little. Dough should be very cold but pliable. Place them on the baking sheet. Crisps will not spread while baking, so do not worry about the spaces between them.
5
Bake in batches for 12-14 minutes or until golden brown. Remove from oven and cool completely.
6
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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