Crispy Fig-Sesame Cookies
This simple, all-natural, fiber-rich snack can satisfy a sweet tooth as well as an urge for crunch.
Preheat the oven to 350°F.
Stem the figs and place in a food processor. Process to a paste. Transfer the paste to a bowl and knead in the sesame seeds.
Place the dough on a sheet of parchment paper and cover with another sheet of parchment paper. Use a rolling pin to flatten the dough to about 1/4-inch thick. The thinner the dough, the crispier the cookies. Remove the top sheet of parchment. Using a sharp knife, score the dough, making 5 evenly spaced lines in 1 direction and 4 lines in the other direction. This will make it easier to break the cookies apart after baking. Transfer parchment paper with the rolled-out dough to a baking sheet.
Bake for 10 minutes, then lower the oven temperature to 280°F and bake for another 10 minutes. If you like your cookies totally crispy, flip the cookies over and bake for 10 minutes more. Make sure they don’t burn! Let cool on a rack. When cool enough to handle, break the cookies into 20 pieces along the score lines.
Preparation: 10 minutes • Cooking: 20 to 30 minutes • Yield: 10 (2 cookie) servings
Per serving: Cal 100; Fat, 4.5 g; Saturated Fat, 0 g; Total Carbohydrate, 15 g; Total sugars, 10 g (Added 0 g); Fiber, 3 g; Protein, 2 g; Sodium, 0 mg; Potassium, 178 mg; Calcium, 126 mg; Vitamin D, 0 mcg; Iron, 2 mg.
g = gram(s); mg = milligrams.
Recipe courtesy of Pascale Naessens. Adapted from Pure & Simple: A Natural Food Way of Life (Harry N. Abrams, 2017). purepascale.com
- 1 1/3 cup dried figs
- 2/3 cup unsalted sesame seeds, preferably unhulled