1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 tsp baking powder
4 tbsp canola oil
1 cup granulated sugar
2 tsp orange zest
1 cup pistachios
1 cup dried apricots, sliced
Preheat oven to 350 degrees.
Line 2 baking sheets parchment
paper; set aside.
Whisk the flours, cornmeal, baking powder, and salt
together in a medium mixing bowl.
With an electric mixer, combine the
canola oil, sugar, eggs, vanilla, and orange zest in large mixer bowl.
Gradually add the flour mixture and mix until fully incorporated and very
stiff. Fold in the pistachios and apricots.
Lightly flour hands and
divide the dough into 6 equal portions. Roll each portion into a log about
6-inches long and 1 1/2-inches in diameter. Place the rolls crosswise (3 per)
on the prepared baking sheets. Just slightly flatten the tops.
30 to 40 minutes or until light golden brown with tops beginning to crack. Turn
baking sheets after 15 minutes.
Remove pans from oven and allow to cool
for 15 minutes.
Cut with a serrated knife into slices approximately
On the same baking sheets, arrange slices in a single layer and bake until lightly browned, approximately 10 minutes. Transfer to wire racks to cool completely.