In a large bowl, mix flour, baking soda, cinnamon, and salt. Set aside.
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.
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.
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.
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.