Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 ¼ cups All-purpose flour
½ cup Whole wheat flour
1 cup Granulated sugar
½ teaspoon Baking powder
¼ teaspoon Salt
5 tablespoons Unsalted butter, cold, cut into pieces
¾ teaspoon Vanilla
2 Eggs, lightly beaten
2/3 cup Dried apricot halves, chopped
1 cup Natural American pistachios
1 teaspoon Granulated sugar
Preheat oven to 350 °F. Lightly butter large baking sheet. In food processor, combine first five ingredients. Pulse to blend. Add butter and vanilla; pulse until mixture resembles coarse meal. Add eggs and pulse 3 times to blend. Add apricots and pistachios; pulse until mixture is evenly moistened. Transfer mixture to large bowl; use hands to form into dough. Divide dough in half. On lightly greased baking sheet, shape dough into two 12 inch logs. With hands, flatten each log to a width of 2 inches. Sprinkle each with remaining sugar. Bake 25 minutes or until golden brown. Remove logs to cooling rack for 10 minutes. With serrated knife, carefully cut logs on the diagonal into 1 inch slices. Place on baking sheet cut side up; return to oven and bake 7 minutes, or until very lightly browned. Transfer to rack; cool completely.