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1
Pulse the flour, granulated sugar, baking powder and salt in a food processor.
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2
Add the butter; pulse until the mixture looks like coarse meal.
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3
Add 2 eggs; pulse until the dough forms a ball.
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4
Transfer to a floured surface; knead just until smooth.
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5
Shape into a 5-by-12-inch rectangle on a piece of plastic wrap; wrap and chill 1 hour.
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6
Pulse the pistachios in the food processor until finely chopped; transfer to a bowl.
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7
Pulse the apricots until finely chopped.
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8
Return the pistachios to the food processor along with the honey, orange zest and juice, and almond extract; pulse to combine.
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9
Refrigerate.
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10
Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment.
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11
On a floured surface, cut the dough lengthwise into four 1 1/4-inch-wide strips.
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12
Roll 1 strip into a 3-by-18-inch rectangle.
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13
Spoon 1/3 cup of the pistachio mixture down the length.
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14
Starting from a long side, roll into a log to enclose the filling.
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15
Pinch the seam to seal; arrange seam-side down.
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16
Cut into 2-inch pieces and put on a baking sheet; refrigerate.
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17
Repeat with the remaining dough and filling.
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18
Make 1/2-inch-long cuts on the cut ends of each piece of dough; pull apart to form an X.
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19
Arrange 1 inch apart on the baking sheets.
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20
Beat the remaining egg and brush on the cookies.
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21
Bake, switching the pans halfway through, until the cookies are light golden, about 15 minutes.
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22
Let cool 5 minutes; transfer to racks to cool completely.
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23
Dust with confectioners' sugar.
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24
Photograph by Levi Brown
