Pistachio Fig Almond Flour Cookie Recipe
No flour is necessary for Italian cookies made with almond flour and dried figs. You can also swap in pistachios into this almond flour cookie recipe.
Servings 20 cookies
- 1 cup Orchard Choice or Sun-Maid California Figs
- 1 1/2 cups pistachio nuts raw, unsalted, shelled, or slivered almonds
- 3/4 cup granulated sugar
- 2 tbsp granulated sugar
- 1 large egg white
- 1/4 tsp 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.
- 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.
Photo David Campbell