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1
Place the sugar and pistachios in a food processor.
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2
Process until the pistachios are finely chopped.
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3
Add the egg yolks, butter and cinnamon and process until smooth.
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4
Add a fifth of the flour and process with short pulses until mixed.
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5
Transfer to a mixing bowl and add the remaining flour, stirring with a wooden spoon until the flour is combined.
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6
Gather up the dough into a compact ball.
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7
Place on a piece of plastic wrap and flatten into a disk shape.
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8
Wrap in the plastic wrap and chill for 1 hour.
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9
Heat the oven to 375 degrees.
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10
Line a baking sheet with parchment paper.
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11
Roll out the dough on a lightly floured surface until it is 1/4-inch thick.
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12
(This dough is very fragile.
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13
It may be easier to place the dough directly on the cookie sheet and, with a sheet of plastic wrap between the dough and the rolling pin, roll it out.)
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14
Cut the dough into 5-inch circles, gather up the dough and reroll it for the remaining circles.
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15
Transfer the circles to the baking sheet.
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16
Bake for 12 minutes or until browned.
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17
Allow to cool before removing from the baking sheet.
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18
Place the figs in a food processor and process until chopped.
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19
With the processor running, add the water and process until smooth.
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20
Spread the fig puree over the baked circles.
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21
Arrange the blackberries, standing up, over the fig puree.
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22
Sprinkle with powdered sugar and transfer to dessert plates.
