Put the flour, salt, 100 g almonds, 100 g powdered sugar, egg and cold butter in flakes in a bowl and knead into a smooth dough using the dough hook on the hand mixer. Wrap in cling film and refrigerate for about 30 minutes.
For the filling, stir the warm butter and 75 g powdered sugar with the whisk of the hand mixer until white and creamy. Stir in 50 g almonds and 30 g pistachios. Chill the mixture for approx. 15 minutes.
Roll out the dough 3 - 4 mm thick on a floured work surface. Cut out circles and place on two baking sheets lined with baking paper.
Bake the cookies one after the other in the preheated oven (electric stove 175 ° C, convection 175 ° C, gas level 2) for 8-10 minutes until light yellow. Then let it cool down.
Put 2 cookies together with a little almond cream.
Pour the rest of the cream into a piping bag with a fine perforated nozzle and sprinkle dots on the cookies. Decorate with 1/2 amarena cherries and dust with the remaining pistachios.
These are my absolute Christmas favorites. A bit of a hassle, but it`s worth the effort. I`ve already received a lot of praise for it.
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