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1 cup Blue Ribbon Orchard Choice or Sun-Maid Figs
1 1/2 cups raw, unsalted shelled pistachio nuts or slivered almonds
3/4 cup plus 2 tablespoons granulated sugar
1 large egg white
1/4 teaspoon vanilla extract (or almond extract with almonds)
Chocolate Drizzle, recipe follows (optional)
Adjust oven rack to middle position and preheat oven to 325°F. Remove stems and finely chop figs; set aside. Finely chop 1/2 cup nuts; set aside. In bowl of food processor, combine remaining 1 cup nuts and sugar. Process until nuts are finely ground. Add egg white and extract. Process until dough forms a ball. Remove dough from processor to separate bowl (dough will be a little sticky). With lightly oiled hands, mix in figs. Form dough into 20 (about 1-inch) balls. Roll balls in chopped nuts. Place on large greased baking sheet. Flatten balls to 1 1/2-inch rounds. Bake 15 to 18 minutes, just until edges and bottoms of cookies are light golden brown; do not overbake. Cool on sheet 5 minutes. Remove from sheet to wire rack to cool completely. Top with chocolate drizzle, if desired. Makes 20 cookies.
Chocolate Drizzle: Melt 2 ounces chopped semisweet or bittersweet chocolate in double boiler over simmering water, stirring often. (Or melt in small microwave-safe bowl in microwave oven on 50% power for 2 to 3 minutes or until smooth, stirring every 30 seconds.) Drizzle over cookies.
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