Pistachio Walnut & Fig Cookies Recipe

Ditch your usual chocolate chip cookies (at least for now) and try this Pistachio, Walnut and Fig Cookies courtesy of epicurean master Franz Scheurer! #DriedPersianWildBaby Figs gives the recipe multi-layers of sweetness with flavours of nectar, caramel and even some savoury notes. The #PistachioPaste adds rich nutty and buttery flavours that will delight the palate. Both ingredients you can get from #SaffronAndMore. With crunch coming from roughly chopped walnuts, this treat will satisfy the cookie monster in you! A huge thanks and shoutout to Franz for frequently using our products in his masterpieces!

INGREDIENTS

• 100g walnuts, roughly pounded in a mortar
• 100g Persian small dried figs, chopped, then pounded in a mortar to a fine paste
• 200g Pistachio butter
• 1 egg, 55g

METHOD

1. Pre-heat fan-forced oven to 180°C.
2. In a bowl, add all ingredients together and mix very thoroughly with a large fork. Once a uniform paste is achieved, line a baking tray with baking paper. Using your hands, shape little heaps and put them onto the baking paper, about 3-5 cm apart.
3. Sprinkle each cookie with salt flakes.
4. Bake for 14 minutes, remove from the oven and leave to cool. Don’t try to remove any cookies until they’re cold as they’re very soft and fragile and only harden up once cool.
5. Store in an airtight container. Will last for a week.