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Raspberry and Pistachio Wreath

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A delightful dessert combining tart raspberries with crunchy pistachios, perfect for festive occasions.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup raspberries (fresh or frozen)
  • 1/2 cup pistachios, chopped
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a wreath-shaped baking pan.
  2. Cream together the butter and sugar in a large bowl until light and fluffy.
  3. Beat in the egg and vanilla extract.
  4. Mix the flour and salt in another bowl. Gradually add the flour mixture to the wet ingredients, mixing until combined.
  5. Fold in the raspberries and chopped pistachios gently.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 30-35 minutes or until a toothpick comes out clean.
  8. Cool for a few minutes before removing from the pan.
  9. Dust with powdered sugar before serving. Enjoy your festive wreath!

Notes

For those with diabetes, consider using stevia, monk fruit, or allulose as sugar substitutes. Avoid honey or maple syrup.

Nutrition

Find it online: https://www.glutenfreez.com/raspberry-pistachio-wreath/