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Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1/4 teaspoon almond extract
- 1/2 cup sour cream
- 1/2 cup chopped green and red maraschino cherries
- 4 tablespoons chopped pistachio nuts
- 2 ounces white chocolate, melted
Preparation
Step 1
Preheat oven to 350°. Coat three mini loaf pans with cooking spray. Combine flour, salt, baking powder and soda. At medium high speed, beat butter and sugar until light and fluffy, 3 minutes. At medium low speed, beat in eggs, one at a time, then extract, sour cream and flour mixture until combined. Fold in cherries and 3 tablespoons nuts. Divide batter among pans. Sprinkle remaining nuts on top.
Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans; cool on rack. If desired, double wrap and freeze 2 to 4 months. Combine chocolate and 2 teaspoons warm water. Drizzle over loaves.