Sablé with pistachios and cranberries

1 Let's prepare the necessary ingredients for the dough.

2

 Finely chop the pistachios and cranberries.

3

Mix flour, powdered sugar, salt, vanilla sugar and finely grated lemon zest (from half a lemon) in a bowl.

4

Add soft butter and mix. Then add the protein, pistachios and cranberries and knead with your hands into a soft, homogeneous dough.

5 If necessary, add a little flour to prevent the dough from sticking.

6

Divide the dough into 3-4 parts and form each into a roll.

7 Wrap them in cling film and put them in the freezer for about 1 hour.

8

Preheat the oven to 160 °C (convection mode). Remove the film and roll the dough in sugar, pressing it lightly.

If desired, you can add about 1 tbsp. l. pink pepper, crushed in a mortar, and mix it with sugar before rolling the rolls in it - you get a light spicy aroma and a beautiful pinkish tint.

9 Using a sharp knife, cut into circles about 5 mm thick and place on a baking tray lined with baking paper.
Bake for about 12 minutes - the cookies should remain light. Remove from the oven and let cool directly on the baking sheet.

10

These cookies are not only delicious, but also very elegant - they are perfect both for the holiday table and for baking throughout the year.

Bon appetit!