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Apricot and pistachio slice

Preparation time | 10 minutes
Cooking time | 40 minutes
Makes | 24 bars

Ingredients
130g pistachio kernels
225g plain flour
1 tsp baking powder
200g unsalted butter, cold, diced
200g caster sugar
3 eggs
120ml milk
1 tsp vanilla extract
24 apricot halves
60g raw sugar

Method:
1 | Preheat oven to 160°C. Line a 27 x 18cm slice pan with baking paper. Put nuts in a food processor, then pulse until a fine crumb forms. Add flour, baking powder and butter and pulse until the mixture resembles wet sand. Transfer mixture to a large bowl.
2 | Add sugar, eggs, 80ml of the milk and vanilla to flour mixture, then beat until smooth. Spoon into prepared pan, then arrange apricot halves, cut side up, on top.
3 | Bake for 20 minutes, then brush with remaining milk and sprinkle with raw sugar. Bake for another 40 minutes or until a skewer inserted in the centre comes out clean. Cool completely on a wire rack. Slice and serve.

Photo by John Paul Urizar May 31, 2011