Steps
- Heat 250g of butter, 250g of brown sugar, and 125g of light cane syrup in a saucepan, stirring, to 158°F / 70°C. Remove from the heat.
- Mix 500g of all-purpose flour, 3 teaspoons of cinnamon, 2 teaspoons of ground ginger, 1 teaspoon of ground cloves, and 1 teaspoon of ground allspice.
- Stir in 150g of whole almonds and 25g of shelled unsalted pistachios. Dissolve 2 teaspoons of food-grade baking potash in 1 tablespoon of cold water.
- Add the syrup mixture and dissolved potash to the flour mixture. Knead together and press into a parchment-lined 7 × 7in / 18 × 18cm pan; cover and rest overnight at room temperature.
- Preheat the oven to 350°F / 180°C. Cut the dough into 6 logs, then slice each thinly and arrange on parchment-lined baking sheets.
- Bake for 8-12 minutes, until browned and firm at the edges. Cool completely until crisp.