1.25 cups all-purpose flour
1/2 cup whole wheat flour
1 cup granulated sugar
1/2 t. baking powder
1/4 t. salt
5 T. cold unsalted butter, cut into pieces
3/4 t. vanilla
2 eggs, lightly beaten
1/3 cup roughly chopped dried apricat halves
1 cup shelled pistachios
1 t. granulated sugar

1 25 cups all-purpose flour 1/2 cup whole wheat flour 1 cup granulated sugar 1/2 t. baking powder 1/4 t. salt 5 T. cold unsalted butter, cut into pieces 3/4 t. vanilla 2 eggs, lightly beaten 1/3 cup roughly chopped dried apricat halves 1 cup shelled pistachios 1 t. granulated sugar

Preheat oven to 350 degrees. Lightly butter a 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 just until mixture is evenly moistened. Transfer mixture to large bowl; with hands 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 until golden brown. Remove logs to cooling rack for 10 minutes. With a serrated knife, carefully cut logs on the diagonal into 1/2 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.