Best 2 Pistachio And Cherry Mexican Wedding Cakes Recipes
Indulge in a delightful culinary journey with our exquisite Pistachio and Cherry Mexican Wedding Cakes! These charming bite-sized treats, also known as Polvorones, are a harmonious blend of sweet and nutty flavors, complemented by a vibrant pop of dried cherries. Crafted with a combination of ground pistachios, almond flour, and a touch of cinnamon, these delicate cookies melt in your mouth, leaving a trail of unforgettable flavors.
Our collection features three enticing variations to satisfy every palate. The classic Pistachio Mexican Wedding Cakes offer a pure and authentic taste experience, while the Cherry Pistachio Mexican Wedding Cakes introduce a burst of sweet-tart cherries, adding a delightful fruity dimension. For those seeking a touch of indulgence, the Chocolate Pistachio Mexican Wedding Cakes combine the richness of chocolate with the nutty goodness of pistachios, creating a heavenly symphony of flavors.
Each recipe is meticulously detailed with step-by-step instructions, ensuring that even novice bakers can effortlessly create these delectable treats. Whether you're hosting a festive gathering, treating your loved ones with a homemade gift, or simply indulging in a sweet treat, our Pistachio and Cherry Mexican Wedding Cakes are sure to be a hit. Embark on this culinary adventure and discover the joy of creating these delightful cookies that are not only delicious but also visually captivating.
PISTACHIO AND CHERRY MEXICAN WEDDING CAKES
Provided by Susan Feniger
Categories Cake Cookies Fruit Nut Dessert Bake Christmas Wedding Cherry Pistachio Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 80 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter 3 heavy large baking sheets. Using electric mixer, beat 2 cups butter and 1 cup powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cherries. Using spatula, stir in all flour (do not overmix dough).
- Shape dough by generous tablespoonfuls into football-shaped ovals. Place on prepared sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.
- Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again; cool completely. do ahead Can be made 4 days ahead. Store airtight at room temperature.
PISTACHIO-CHERRY CAKE
This recipe for pistachio cake comes from Benjamina Ebuehi. The cake has crisp-chewy edges and juicy cherries running all the way through.
Provided by Benjamina Ebuehi
Yield Yields 1 round 8-inch (20cm) cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C). Grease a round 8-inch (20-cm) cake pan and line with parchment paper.
- Add the pistachios to a food processor and pulse until you have a fine powder. Set aside.
- Using a stand mixer or electric whisk, beat the butter, sugar and vanilla for 3 to 5 minutes, or until pale and creamy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl every so often. Add the flour, baking powder and ground pistachios, mixing on low speed until just combined. Stir in the sour cream before transferring the batter to the prepared pan. Smooth the surface of the batter with an offset spatula and arrange the cherries randomly on top without pressing them into the batter.
- Bake for 32 to 38 minutes, or until the cake is well browned and a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before removing from the pan and setting on a wire rack. Once the cake is completely cool, use a sieve to dust lightly with confectioners' sugar and top with extra cherries.
Tips:
- Use a food processor to finely chop the nuts and cherries, which will help them distribute evenly throughout the dough.
- Chill the dough for at least 30 minutes before rolling and cutting, as this will help prevent the cookies from spreading too much in the oven.
- To prevent the cookies from sticking to the baking sheet, use parchment paper or a silicone baking mat.
- Bake the cookies until they are just starting to turn golden brown around the edges.
- Roll the cookies in powdered sugar while they are still warm, as this will help the sugar adhere better.
Conclusion:
These pistachio and cherry Mexican wedding cakes are a delicious and festive holiday treat. They are perfect for gift-giving or serving at parties. With their delicate flavor and beautiful appearance, these cookies are sure to be a hit with everyone who tries them.
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