We love it when our fans use our fruits to create new recipes. We never would have thought of fig and pistachio cookies, but now we can’t stop eating them. Thank you Inner Pickle of Australia for sharing this divine recipe with us.
· 1.5 cups almond meal
· 30g arrowroot powder
· 1 tsp baking powder
· 4 tbsp date sugar
· 1/4 cup almond milk
· 1 tsp pure vanilla essence
· 1/2 tsp cinnamon
· Large handful of pistachios, roughly chopped
· 4-5 Fruit Bliss dried figs, stems removed and sliced
Preheat your oven to 175°C, and line a baking tray with baking paper.
In a bowl, mix together the almond meal, arrowroot, baking powder, date sugar, and cinnamon. Stir through the pistachios.
In a separate bowl, combine the vanilla and almond milk.
Add the wet mixture to the dry, and stir until the dough comes together - It may seem like there isn't enough liquid, but keep stirring. I promise it will come together.
Once your dough forms roll portions into small balls and place on your tray without flattening. I made about 9-10.
Grab a slice of dried fig, place on top of one ball, and lightly press down. This not only flattens the cookie slightly, but it helps hold the fig in place too - I prefer cookies that are fat + soft, so I don't flatten mine too much. Feel free to flatten more if you prefer a flatter, crispier cookie, but just be aware that the cooking time will need to be adjusted.
Repeat for the remaining balls of dough.
Pop them in the oven and let bake for about 10-12 minutes.
Remove from the oven, and let them cool for a further 10 minutes. They will seem soft, but as they cool, they crisp up quite a lot.
Remove from the tray onto a wire rack, and let them cool completely.
Store cookies in an airtight container, and try not to eat them all at once!