Usuba
Pistachio Gingerbread with Cherry
Delicate shortbread cookies with crushed pistachios and dried cherries, topped with powdered sugar. A Mexican treat with a crispy shell and soft center.
- Total
- 45 min
- Standard serving
- 308.2 g
Ingredients
Total 7
Instructions
- 1
Step 1
Preheat the oven to 180 degrees. Grease three baking sheets with butter.
- 2
Step 2
Beat the softened butter with one cup of powdered sugar using a mixer until creamy.
Add vanilla extract and salt, stir.
Add the chopped pistachios and dried cherry.
Add wheat flour and knead the dough well by hand, without using a mixer.
- 3
Step 3
Shape the dough into oval gingerbreads resembling rugby balls using two large spoons.
Place the gingerbreads on prepared baking sheets.
Bake for approximately 16 minutes until golden brown.
Cool the gingerbread cookies for 10 minutes on the baking sheet.
- 4
Step 4
Pour the remaining powdered sugar into a bowl.
Coat the cooled gingerbread cookies in powdered sugar until completely covered.
Transfer to parchment paper and cool completely.
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