Melt butter, syrup and brown sugar in a saucepan over moderate heat. Mix cinnamon, ground cloves, ground ginger, baking soda and ground allspice with wheat flour, almonds and unsalted Pistachio kernels.
Mix the melted butter with the flour mixture. Knead it all together into homogeneous dough without kneading for a long time. Form the dough into a rectangular cylinder of about 5 cm and wrap it in cling film. Place the dough in the refrigerator for about 3 hours.
Slice thin whole slices of dough and bake them on a baking sheet on cookie sheet at 180°C for about 10 - 12 minutes. Cool on a wire rack.
Cut 400g. Castello Creamy Blue in small triangles and spread on 30 brown cakes. Garnish with slices of fresh figs and a little acacia honey.