Quick and Easy

Apricot and pistachio slice

This no-bake apricot and pistachio slice recipe is the perfect sweet hit. Fruity, citrusy and nutty, this slice has it all going on
24
30M

This recipe first appeared in Food magazine.

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Ingredients

Icing

Method

1.Line a 32cm x 21cm baking tin with baking paper. Place the crushed rice cookies into a large mixing bowl. Add the coconut, apricots, condensed milk, butter and pistachio nuts. Mix until combined.
2.Spread the mixture over the base of the baking tin and refrigerate.
3.To make the icing, place the butter, lemon zest, icing sugar, lemon juice and water in a bowl and mix together until combined. Add a little extra water if the icing isn’t smooth. Spread the icing over the biscuit base and sprinkle over the coconut and pistachio nuts. Cut into squares.
  • For a variation on this recipe you can use craisins instead of the apricots, almonds rather than pistachios and orange juice and zest rather than lemon.
Note

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