Valley Fig Growers
Pistachio-Fig Macaroons
Makes 20 cookies
Ingredients
- 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)
Directions
- 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.
- 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.
Nutrition Information
amount per serving
- Calories 125
- % Calories from Fat 30%
- Fat 4
- Cholesterol 0
- Protein 2
- Carbohydrates 20
- Fiber 3
- Iron 1
- Sodium 3
- Calcium 31
- Potassium 180
