Hands-On Time
25 Mins
Total Time
2 Hours 15 Mins
Romulo Yanes

How to Make It

Step 1

Beat the sugar, egg yolks, 3 whole eggs, and salt with an electric stand mixer fitted with the whisk attachment on medium-high until pale yellow and thick, about 5 minutes. Switch to the paddle attachment and, with the mixer on low, gradually add the flour and baking powder, beating until well combined, 2 to 3 minutes. Add the cherries and pistachios and beat until just combined. Divide the dough in half and wrap the halves with plastic wrap. Chill 1 hour.

Step 2

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Shape the dough into two 12-by-5-inch logs and place on the baking sheets. Whisk together the water and the remaining egg; brush the mixture on the logs.

Step 3

Bake until golden brown, 35 to 40 minutes. Cool on the baking sheets 10 minutes. Transfer to a cutting board and cut each loaf into ½-inch slices. Cool completely, about 1 hour.

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