Italian Cookie Slices
1 hr 10 min.
ready in 1 hr 30 min.
Heat the oven to 170°C (150° fan) 325°F gas 3. Line a large baking tray with non-stick baking paper.
Whisk together the honey, eggs and vanilla in a mixing bowl until light and fluffy.
Stir together the almond flour, salt and bicarbonate of soda.
Add the dry ingredients to the wet and stir until combined, then fold in the figs and pistachios.
Turn out the dough onto non-stick baking paper and shape into a log about 30cm|12" long.
Place the log on the baking tray and flatten until about 7cm|3" wide.
Bake for 30 minutes, then leave to cool for 20 minutes.
Cut the log on an angle into 1cm|1/2" slices with a serrated knife. Space the biscuits slightly apart and bake for 10 minutes, then turn them over and bake for a further 10-15 minutes until dry and crisp. Turn off the oven and cool in the oven.