Description
A recipe for Pistachio-Fig Macaroons

Ingredients

• 1 1/2 cups raw, unsalted, shelled pistachio nuts or slivered almonds, divided
  
• 3/4 cup plus 2 tablespoons granulated sugar
  
• 1 large egg white
  
• 1/4 teaspoon vanilla extract (or almond extract with almonds)
  
• 1 cup Blue Ribbon Orchard Choice or Sun-Maid Figs, stemmed and finely chopped
  
• 2 ounces chopped semisweet or bittersweet chocolate (optional)

Preparation
Adjust oven rack to middle position and preheat oven to 325°F. Finely chop 1/2 cup nuts; set aside. In 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 to a 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.

For chocolate drizzle, melt chocolate in double boiler over simmering water, stirring often. (Or melt in small microwave-safe bowl in microwave oven on 50 percent power 2 to 3 minutes or until smooth, stirring every 30 seconds.) Drizzle over cookies.

Nutrition
no information available

Serves
Makes 20 cookies

Variations
no information available