Preheat oven to 325.
Whisk together Olio Taibi Biancolilla Extra Virgin Olive Oil and white sugar until uniform.
Add eggs and fiori di sicilia to oil and sugar mixture. Beat vigorously with whisk until light yellow, about 30 seconds.
Sift flour into bowl of oil mixture, sprinkle in baking powder and salt.
Using a spatula, gently blend until no dry spots of flour remain.
Stir in pistachios and apricots.
Divide mixture in two portions, and using a bowl scraper place half of dough on to one silicone lined baking sheet, and the other half on a second silicone lined baking sheet.
Using wet hands, press each dough portion into a rectangle about 1/3" thick, and 9" by 3" (or about that).
Place in oven and bake for about 40 minutes, until golden brown.
Remove from oven, let cool for 15 minutes.
Reduce oven temperature to 300.
Using a metal spatula, after cooling, remove each large rectangle to a cutting board.
Using a serrated knife, slice rectangle into long cookies, about 1" wide.
Place cookies back onto baking sheet cut sides facing up (place ends cut sides down).
Return to oven for 15 minutes, turning half way through, until dry and lightly golden on the cut sides.
Remove from oven, place onto cooling racks and cool completely.
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