1. Melt butter, syrup and brown sugar in a saucepan over medium heat. Combine cinnamon, ground cloves, ground ginger and ground allspice with wheat flour, almonds and unsalted pistachios.
2. Stir potash with ½ tbsp. water. Combine the melted butter with the potash and flour mixture. Beat into a smooth dough without beating for a long time. Form the dough into a cylinder of about 2 inches in diameter and wrap it in cling film. Refrigerate for about 3 hours.
3. Slice thin whole slices of dough and bake them on a greased or parchment-lined cookie sheet at 350°F for about 10-12 minutes. Cool on a wire rack.
4. Cut 14 ounces Castello® Double Crème Blue in small triangles and spread on the 30 cookies. Garnish with slices of fresh figs and a little acacia honey.