Apricot Grissini Sticks

Name: Apricot Grissini Sticks
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 12 g fresh yeast; 225 g Flour (Type 550); 2 TABLESPOONS Sugar; 50 g Pistachio kernels; 50 g dried apricots; 2 TABLESPOONS Almond liqueur; 50 g Icing sugar

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

12 g fresh yeast
225 g Flour (Type 550)
2 TABLESPOONS Sugar
50 g Pistachio kernels
50 g dried apricots
2 TABLESPOONS Almond liqueur
50 g Icing sugar

Directions

1
Dissolve yeast in 100 ml of warm water. Mix flour and sugar, add yeast mixture and knead to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Finely chop the pistachios and apricots. Add to the yeast dough together with the liqueur, knead well and let it rise again covered for about 20 minutes. Knead the dough again and divide it into 20 equally sized pieces.
2
Dust the work surface with icing sugar. Form each piece of dough into a roll of approx. 23 cm. Place 10 rolls on a baking tray lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Allow to cool on cake racks
3
Waiting time approx. 45 minutes