Melt the chocolate using a bain-marie and set aside ⅓ cup of the melted chocolate for garnish.

In a pan, melt the butter and add the KANAKI Kataifi. Sauté over low heat, stirring frequently, until it turns golden brown and crispy.

In a bowl, mix the melted chocolate, crispy kataifi, almonds, and dried apricots until well combined.

Using a tablespoon, scoop small portions and place them on a baking tray lined with parchment paper. Gently press them to shape into cookies and refrigerate for a while until they firm up.

Once set, drizzle the remaining melted chocolate in a zig-zag pattern over the cookies and sprinkle with finely chopped pistachios before the chocolate hardens.

Place the cookies in the fridge for about 1 hour until they are fully set and ready to enjoy.