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1
Position a rack in the middle of the oven.
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2
Preheat the oven to 325 F. Line a baking sheet with parchment paper.
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3
Sift the flour, salt, and cinnamon into a medium bowl and set aside.
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4
In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until the color lightens and the mixture looks smooth, about 1 minute.
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5
Stop the mixer and scrape the sides of the bowl as needed during mixing.
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6
On low speed, add the flour mixture, mixing until a smooth dough forms.
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7
Stir in the figs.
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8
Using a heaping tablespoon (about 3 level tablespoons each) of dough for each cookie, roll the dough between the palms of your hands into smooth balls.
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9
Use the palm of your hand to flatten each cookie into a 3-inch disk and place them 1 inch apart on the prepared baking sheet.
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10
(These cookies do not spread much.)
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11
Sprinkle the pine nuts thickly over the top of the cookies, pressing them gently into the dough; use about 40 pine nuts for each cookie.
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12
Bake until the edges of the cookies brown lightly and the pine nuts are lightly toasted, about 20 minutes.
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13
Cool the cookies for 5 minutes on the baking sheet, then use a wide metal spatula to transfer them to a wire cake rack to cool completely.
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14
The cookies will become crisp as they cool.
