While these cookies aren’t very dietetic or healthy, sometimes you need a treat that contains all the “harmful” things to feel that with all the health we’re still enjoying all the options.
2 1/4 cups flour
1/2 cup sugar + 1/4 cup sugar to garnish
1/2 teaspoon salt
1/2 cup roughly chopped peeled unsalted pistachio
250g candied cherries
1/2 teaspoon cinnamon
1 cup soft unsalted butter
1 large egg – separated
Whisk butter, sugar and salt until you get an airy mixture.
Add the yolk while whisking.
Add flour, cinnamon and pistachio and stir at low speed just enough for even mixing and nothing more.
Remove the dough from the bowl and kneed in the cherries. You can leave them whole or cut them into halves or quarters.
Place the dough in a bowl, cover with a cling film and refrigerate for an hour.
Remove the dough from the fridge, divide in half and roll each half into a 3cm-thick roll on lightly floured baking paper.
Fold the dough well in the paper and coat it in several layers of cling film.
Put in the freezer for three hours for firming. Can be frozen for up to six weeks.
Dough that has been in the freezer for more than 6 hours should be defrosted in the fridge for 4 hours.
Preheat oven to 180 degrees Celsius and line two cookie sheets with baking paper.
Sprinkle the remaining quarter cup of sugar on a baking paper, brush the rolls with the egg white, and roll over the sugar while applying light pressure until the whole roll is coated.
Cut the roll into cookies almost a cm thick and arrange on the sheet within 2 cm of each other.
Bake for 15 minutes and cool completely.
Store in an airtight box.