(Makes about 36 cookies)

• ½ cup currants
• ½ cup dried apricots, diced to be the same size as the currants

Soak the dried fruits in ¼ cup hot water, ½ tsp vanilla extract and 1 tsp powdered sugar, for about an hour before proceeding with the recipe.

• ¾ cup powdered sugar
• 1 ½ stick butter
• ½ tsp salt
• 1 tsp ground cardamom
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 cup chopped pistachios
• 1 ½ cup flour

Beat together the butter, sugar, vanilla, cardamom, salt and almond extract.
Add the flour, fruit and half a cup of the pistachios. Beat for a minute or so until the dough is just combined.
Divide the dough in half and shape each half into a log about 2 inches round. Roll each log in the remaining pistachios and gently press the nuts into the dough to make them stick.
Wrap each log in plastic wrap and refrigerate for at least an hour and a half.
Once the dough has chilled, preheat the oven to 300F. Line your baking sheets with parchment. Slice the dough into quarter-inch slices and bake 25-30 minutes, turning your baking sheet half way through, until the cookies are golden on the bottom and feel firm. Cool on a rack.