Ingredients

• 6oz dried apricots
• 1/2 cup (20ml) brandy 
• 1oz pistachios
• 4oz walnuts
• 2oz  almond flour 
• 1 tsp ground cinnamon

Method

1.  Soak the apricots in the brandy until they are plump and hydrated – this may take a few hours or I find it works best to leave them overnight.  
2. Preheat the oven to 350F.  Drain the apricots, and save the brandy for other cooking use – like mincemeat filling.
3. In a food processor whiz the pistachios until they resemble breadcrumbs. Add the apricots and blend until smooth
4. Add the walnuts, almond flour and cinnamon, and blend again until the mixture resembles crunchy peanut butter.
5. Roll out the dough between two sheets of baking paper. Cut out the cookies. Place on a baking tray and bake for 10-15 minutes. 
6. Allow the cookies to coo1 before you take them off the tray.