Apricot Pistachio Grissini

Dissolve the fresh yeast in 100 ml of warm water.

Mix flour and sugar, add the yeast water and knead everything into a smooth dough.

Cover the dough and let it rise in a warm place for about 30 minutes.

Meanwhile finely chop pistachios and dried apricots.

Add pistachios, apricots and the Amaretto to the dough, knead well and let rise covered for another about 20 minutes.

Preheat the oven to 150 °C fan (175 °C conventional) and line a baking sheet with parchment paper.

Knead the dough briefly again, dust the work surface with powdered sugar and shape the dough into approx. 23 cm long, thin rolls.

Place about 10 grissini on the baking sheet and bake in batches for about 20 minutes; then let cool on a wire rack.