Cantucci Pistachio Nuts And Dried Apricots

INGREDIENTS Total items( 9 )
American Garden Creamy Peanut Butter 110 g Sis Fine Granulated Sugar 0.5 cup Almarai Fresh Low Fat Milk 1 tbsp Al Ain Egg Medium 2 pcs Al Baker Maida Plain 1.25 cup Foster Clarks Baking Powder 1.5 tsp Nezo Fine Sea Salt 1 pinch Bayara Sundried Apricots 150 g Bayara Pistachio Kernels Jumbo 100 g

In a bowl, whisk the butter and sugar, add eggs gradually, then sprinkle with orange
Add flour, baking powder and salt, mix well, then add the apricots and pistachios. mix until they are homogeneous
Turning on the work surface sprinkled with flour
shaped into a rectangular shape with a height of 1 cm
stacked in an oven tray lined with baking paper Enter a pre-protected oven at 180 degrees for 25 minutes
Leave it to cool for 30 minutes, then cut it with a sharp knife, half a cm
Put in the tray and enter a pre-heated oven again on medium heat, watching until it becomes slightly red on both sides, comes out and cools completely

Dessert
Cantucci Pistachio nuts and dried apricots