Yield: 4 servings, 4 slices each
5 tablespoons Roasted/salted, shelled American pistachios
1¼ cups Dried California figs (moist-style) stemmed
2 teaspoons Grated orange peel
Remove 8 whole pistachios, halve them and set aside for garnishing. Finely chop 2 tablespoons of remaining pistachios in food processor, remove from container and set aside. Combine remaining pistachios, figs and orange peel in processor, process until mixture forms into ball, less than 1 minute. Shape into an 8 inch log, then roll in reserved chopped nuts. Chill until firm, then cut into 16 slices. Place halved pistachios in center of each.
Note: If you do not have a food processor, turn figs and all but 8 pistachios onto board and chop together with large knife until fine. Mix grated orange peel then shape as above.