We prepare all the necessary ingredients and start with the preparation.
To prepare the pistachio pignolata, we start by pouring all the ingredients for the dough into a large bowl (we remind you to take the butter out of the fridge before starting in order to make it soften).
Mix all the ingredients by hand first in the bowl and then on a surface until a homogeneous mixture is obtained.
Wrap the dough in cling film and let it rest in the fridge for at least 2 hours.
After the resting time, divide the dough into smaller pieces and roll them to obtain loaves, which you will further divide into pieces of about 1.5 cm.
In the meantime, prepare the glaze by melting the white chocolate in a bain-marie or in the microwave (maximum temperature for 2/3 minutes).
Once melted, pour a tablespoon of pistachio cream into it and mix to mix the two ingredients well.
Allow the icing to cool and in the meantime fry the pieces of pignolata in seed oil.
Once fried, pour over them the now lukewarm glaze and then the chopped pistachios.
Add the chopped pistachios.
Put the glazed pignolata in the fridge for 5 minutes so that the glaze hardens and serve!
Ingredients
Directions
We prepare all the necessary ingredients and start with the preparation.
To prepare the pistachio pignolata, we start by pouring all the ingredients for the dough into a large bowl (we remind you to take the butter out of the fridge before starting in order to make it soften).
Mix all the ingredients by hand first in the bowl and then on a surface until a homogeneous mixture is obtained.
Wrap the dough in cling film and let it rest in the fridge for at least 2 hours.
After the resting time, divide the dough into smaller pieces and roll them to obtain loaves, which you will further divide into pieces of about 1.5 cm.
In the meantime, prepare the glaze by melting the white chocolate in a bain-marie or in the microwave (maximum temperature for 2/3 minutes).
Once melted, pour a tablespoon of pistachio cream into it and mix to mix the two ingredients well.
Allow the icing to cool and in the meantime fry the pieces of pignolata in seed oil.
Once fried, pour over them the now lukewarm glaze and then the chopped pistachios.
Add the chopped pistachios.
Put the glazed pignolata in the fridge for 5 minutes so that the glaze hardens and serve!
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