I once bought some amazing crackers at Murray’s Cheese Shop.  Then they stopped carrying them. I had to search online for a suitable replacement recipe.  I found this at A Communal Table.  I substitute hazelnuts for pistachios.

Ingredients

• 2 cups flour
• 2 tsp. baking soda
• 1 tsp. salt
• 2 cups buttermilk
• ¼ cup dark brown sugar
• 2 Tbsp. molasses
• 1 cup chopped dried figs
• 1 cup shelled, slightly chopped hazelnuts

Instructions

1. Pre-heat oven to 350 degrees. Grease two small loaf pans.
2. In a large bowl combine the flour, baking soda, salt, figs and hazelnuts. Toss to combine. In a large measuring cup combine the buttermilk, brown sugar and molasses. Stir to combine. Add the buttermilk mixture to the dry ingredients and stir with a spoon. Divide batter evenly between the loaf pans.
3. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let pans cool.
4. Refrigerate loafs until cold.
5. Pre-heat oven to 300 degrees. Slice loaves into 1/8 inch slices. Place on an ungreased sheet pan and bake for an additional 20 – 30 minutes, turning slices after 10 – 15 minutes and bake until slices are crisp and brown. Cool.
6. Store in an airtight container. These are yummy with cheese. Manchego is good.So is Humboldt Fog. (Okay, those cheeses are always good. But they taste good with these crackers as well.)

adapted from http://www.acommunaltable.com/fig-and-pistachio-crackers/