Mexican Pistachio Cherry Gingerbread
6 servings
45 minutes
Mexican pistachio cookies with cherry are a refined treat that combines the rich traditions of Mexican cuisine with a delicate flavor. The origins of this recipe trace back to Mexican wedding cookies, but the addition of green pistachios and dried cherries gives them a vibrant flavor palette. The buttery texture of the dough, the gentle nutty aroma, and the sweet tartness of cherries create a harmonious combination, while the finishing layer of powdered sugar adds softness and lightness to the cookies. These cookies are perfect for cozy tea times, festive treats, or as a gastronomic gift. Their ease of preparation and rich taste make them a true gem among desserts, evoking a sense of home warmth and comfort.
1
Preheat the oven to 180 degrees. Grease 3 baking trays with butter.
- Butter: 480 g
2
Use a mixer to beat softened butter with 1 cup of powdered sugar until creamy. Add vanilla and salt, then mix in chopped nuts and cherries. Add flour and knead well without using a mixer.
- Butter: 480 g
- Icing sugar: 1.5 glass
- Vanilla extract: 2 tablespoons
- Salt: 1 teaspoon
- Green pistachios: 200 g
- Dried cherries: 1 glass
- Wheat flour: 5 glass
3
Shape the dough into ovals resembling rugby balls using 2 large spoons and place on a baking sheet. Bake the pastries for about 16 minutes until golden brown. Cool for 10 minutes on the sheet.
4
Pour the remaining powdered sugar into a bowl and coat the pastries until fully covered. Transfer to parchment and cool completely.
- Icing sugar: 1.5 glass
