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1
To make the sauce, remove the orange zest with a vegetable peeler, avoiding the white pith.
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2
Place in a heavy medium saucepan with the water and bring to a boil.
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3
Simmer for 5 minutes.
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4
Transfer the peel and 1/4 cup of the liquid (discard the rest) to a blender and blend until minced.
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5
Return it to the saucepan and stir in the sugar.
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6
Cook over low heat until the sugar dissolves, swirling the pan occasionally.
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7
Increase heat and boil until the mixture turns a deep brown.
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8
Standing back to avoid splatter, pour in the orange and lemon juices.
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9
Bring to a simmer and stir until sugar crystals dissolve and the sauce is smooth.
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10
Mix the cornstarch with the liqueur, add to the sauce and cook for 1 minute.
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11
Cool.
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12
Strain through a fine sieve.
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13
Cover and refrigerate until well chilled, about 4 to 6 hours.
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14
To make the cookies, pulse the sugar, pistachios, cinnamon and flour in a food processor until the nuts are finely ground.
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15
Add the butter and process until mixture resembles coarse meal.
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16
Add the egg and process just until crumbly and moistened.
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17
(If too dry, add water 1 tablespoon at a time.)
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18
Turn out onto a large sheet of plastic wrap, press the dough together and form into a rectangle.
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19
Wrap and refrigerate at least 1 hour.
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20
Line 2 baking sheets with parchment paper.
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21
Roll the dough out between 2 sheets of plastic wrap into a 12-by-16-inch rectangle, about 1/4-inch thick.
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22
Cut out 6 5-inch circles using a floured cutter.
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23
Use a spatula to transfer the rounds to 1 of the baking sheets.
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24
Refrigerate at least 1 hour.
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25
Preheat the oven to 350 degrees.
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26
Transfer half of the cookies to the second prepared baking sheet, spacing evenly.
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27
Bake until golden brown, switching positions of the baking sheets halfway through, about 15 to 20 minutes.
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28
Cool.
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29
Loosen with a spatula and transfer to racks in a single layer.
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30
To make the topping, pulse the dried figs in a food processor until minced.
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31
With the machine running, add the water 1 tablespoon at a time, until the puree is a smooth, spreadable paste.
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32
To serve, carefully spread each cookie with fig puree and place 1 on each of 6 plates.
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33
Garnish with blackberries, figs and sifted sugar.
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34
Ladle sauce around the cookies and serve immediately.
