Instruções

• 1 - Prep Baking Pan:
  Preheat your oven to 180°C (350°F). Line a 20x20 cm baking pan with parchment paper, leaving overhang on two sides for easy removal.
• 2 - Cream Butter & Sugars:
  In a large bowl, beat together softened butter, brown sugar, and caster sugar until light and fluffy. Use a hand mixer for best results.
• 3 - Add Wet Ingredients:
  Mix in eggs one at a time, then beat in vanilla extract and Greek yogurt until smooth.
• 4 - Spice & Harissa:
  Stir in ground cardamom and harissa paste until evenly distributed.
• 5 - Combine Dry Ingredients:
  In a separate bowl, combine flour, cornstarch, baking powder, and salt. Gradually fold dry ingredients into wet mixture until just combined.
• 6 - Incorporate Mix-Ins:
  Gently fold in chopped pistachios and diced dried apricots, ensuring an even distribution throughout the batter.
• 7 - Transfer & Bake:
  Pour the batter into the prepared pan, smoothing the surface. Bake for 30–35 minutes or until a toothpick comes out mostly clean with a few crumbs.
• 8 - Cool & Garnish:
  Cool the bars in the pan for 15 minutes, then lift out using parchment overhang. Cool completely on rack. Garnish with a lemon-powdered sugar drizzle and extra pistachios if desired.
• 9 - Slice & Serve:
  Cut into 12 bars. Serve with tea, coffee, or as a standalone rich finish to a meal.