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 package Hot roll mix
2 tablespoons Butter or margarine
3/4 cup Shelled, natural American pistachios, chopped
1/2 cup Sugar
1/2 teaspoon Ground cardamom
2 or 3 pinches Ground saffron (optional)
1 Egg, beaten
1/4 cup Dried apricots, slivered
Icing (recipe follows)
Icing: Blend 2 cups sifted powdered sugar with 1 teaspoon vanilla and 2 tablespoons milk or enough to achieve spreading consistency.
Prepare dough from hot roll mix with butter, egg and water as directed, first adding 1/2 cup pistachios, sugar, cardamom and saffron to dry flour mixture. Knead 5 minutes, flouring board as needed to prevent sticking. To shape, divide dough into 4 equal parts. Pull and roll 3 parts of dough into 20-inch strands and braid. Carefully transfer to greased baking sheet, pulling braid into an 8- or 9-inch ring and sealing ends together. Divide remaining dough in half. Pull and roll into two 18-inch narrow strands. Twist together then place on top of ring, sealing ends together. Brush with beaten egg and let rise in warm place until soft to the touch and not quite doubled in size, 1 to 1 1/2 hours. Bake at 350°F. for 30 to 35 minutes or until golden and baked. (Cover loosely with foil if top starts to get too dark.) Spread icing over top to glaze, and decorate with apricot slivers and remaining 1/4 cup pistachios. Can be used as centerpiece, with candles if desired.