Don’t use the pistachio nuts in the red shell because they’ll bleed into the dough. Use the tan shell nuts.
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
¾ teaspoon cinnamon
½ cup butter
¾ cup dried cherries
½ cup chopped pistachio nuts
½ cup milk
1 egg, separated
4 teaspoons coarse white sugar
Heat oven to 375ยบ. Line baking sheet with parchment. In a large bowl, mix flour, 2 tablespoons sugar, the baking powder and cinnamon. With pastry blender cut in butter until mixture resembles coarse crumbs. Stir in cherries and pistachios.
In small bowl, blend milk and egg yolk. Add to flour mixture. Stir just until dry ingredients are moistened.
On floured surface, gently knead dough several times. Divide dough in half; place on cookie sheet. Pat each half into 6-inch round. Cut each round into 6 wedges; do not separate. In small bowl, beat egg white, Brush tops of each round with egg white and sprinkle with coarse sugar.
Bake 17-22 minutes or until golden brown.
