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Toasted Pistachio Fig Crisps





Yields
80 Servings



Total Time
2 hrs 45 mins

Toasted slices of pistachios, almonds, and California figs make these crispy cookies a nourishing snack your whole family will enjoy.

Pile of Cookies




Courtesy of C&H Sugar
 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)
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.

Nutrition Facts

Servings 80