Butter-crisp pasta frolla layered with pistachio frangipane and a tart cherry crumble, cut into clean, tuxedo squares. Best with a Black Manhattan: amaro’s herbal bite meets cherry richness and lets the pistachio go 4K.

Yields about 20 squares

¾ cup all-purpose flour

2 tbsp confectioners’ sugar

⅛ tsp fine sea salt

5 tbsp cold unsalted butter, cubed

1 large egg yolk

½ tsp vanilla extract

1 tsp cold water, if needed

7 oz shelled roasted unsalted pistachios (about 1 cup)

2 tbsp granulated sugar

1 large egg + 1 egg white

1 tbsp unsalted butter, melted

1 tsp finely grated lemon zest

Pinch fine sea salt

1 tbsp all-purpose flour

100 g (¾ cup + 2 tbsp) all-purpose flour

40 g (3 tbsp) granulated sugar

24 g (2 tbsp) dark brown sugar, packed

2 tsp cornstarch

¼ tsp fine sea salt

2 tbsp cherry gelatin powder

1 oz (28 g) freeze-dried cherries, finely ground

60 g (4 tbsp) unsalted butter, melted and slightly cooled

⅛ tsp almond extract (optional)

Powdered sugar, for finishing

Heat oven to 350°F. Line a 9-inch round pan with parchment. Whisk flour, sugar, and salt. Cut in butter until coarse and crumbly. Add egg yolk and vanilla, mixing until dough just holds together. Add cold water, 1 teaspoon at a time, if needed. Press evenly into pan and dock lightly. Bake 12–14 minutes until set but not browned. Cool 10 minutes.

Pulse pistachios with sugar, flour, and salt in a food processor until fine. Add egg, egg white, melted butter, and zest; blend into a thick paste. Spread evenly over cooled base.

Whisk flour, sugars, cornstarch, salt, gelatin, and dried cherry powder until combined. Pour in melted butter and almond extract, mixing with a fork until clumpy. Sprinkle evenly over the pistachio layer.

Bake at 350°F for 25–30 minutes until the crumble is crisp and golden at the edges and the pistachio layer is just set in the center. Cool completely before removing from the pan.

Dust cooled bars with powdered sugar and slice into 12 squares.