Summary

Ingredients

• 200 g flour
• 1 pinch (s) salt
• 150 g almond (s), round
• 175 g powdered suar
• 1 egg (s)
• 200 g butter, 100 cold and 100 warm
• 40 g pistachios, round
• 20 cherry (s) (Amarena cherries)

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Instructions

1. Place flour, salt, 100g almonds, 100g powdered sugar, egg, and cold butter cut into small pieces in a bowl. Mix with hand mixer using dough hook until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Beat 100g warm butter and 75g powdered sugar with hand mixer using whisk until creamy. Stir in 50g almonds and 30g pistachios. Refrigerate for 15 minutes.
3. Preheat oven to 175°C (347°F) on electric or convection setting, or gas level 2.
4. Roll out dough to 3–4mm thick on a floured surface. Cut into circles and place on two parchment-lined baking sheets.
5. Bake one sheet at a time for 8–10 minutes until light golden. Cool completely.
6. Sandwich two cooled cookies together with a small amount of almond cream.
7. Transfer remaining almond cream to a piping bag with fine perforated nozzle. Pipe dots onto cookie sandwiches. Decorate each with a cherry half and dust with remaining pistachios.