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Source: Martha Stewart Living, December 2010



  1. Once the flour is incorporated according to dough recipe, beat in dried apricots and pistachios. Divide dough into 2 pieces. Shape each into a 10-inch-long triangular log. Wrap in parchment. Refrigerate until very firm, about 2 hours.

  2. Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

Reviews (1)

  • irenia321 18 Oct, 2013

    I baked a batch of these for my office following the recipe (though I also toasted the pistachios prior to adding them into the mix). The cookies taste so-so day of, but I realized that if you leave it in an air-tight container overnight, they become very fragrant and flavorful. I'm looking forward to trying some of the other variations.

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