Ingredients portion 4
Butter 480 g
Vanilla extract 2 tablespoons
Salt 1 teaspoon
Powdered sugar 1.5 cups
Dried cherries 1 cup
Green pistachios 200 g
Wheat flour 5 cups
Cooking instructions 45 minutes
1 Preheat the oven to 180 degrees. Grease 3 baking trays with butter.
2 With the mixer bowl, beat the softened butter with 1 cup of powdered sugar until creamy. Stir in the vanilla and salt, then the chopped nuts and cherries. Add the flour and knead well without using the mixer.
3 Shape the dough into rugby ball-like ovals using 2 large spoons and place on the baking tray. Bake the cakes for about 16 minutes until golden. Leave to cool for 10 minutes on the tray.
4 Sprinkle the remaining icing sugar into a bowl and coat the cakes in it so that they are completely coated. Place on parchment and chill until cool.