Pistachios are delicious and super easy pistachio biscuits made with pistachio cream.
Only 3 ingredients: flour, 1 egg and pistachio spread. Mix everything with a spoon and the dough is ready!
Many small balls are formed, a hollow is made in the center with the handle of a wooden spoon and off to the oven. Once baked, they are filled with pistachio cream and are ready.
This recipe was created in collaboration with the food blogger Enrica Panariello.
In a bowl, mix the pistachio cream with the egg with a fork. Add the flour and mix with a spatula until you have a soft and moldable dough. With your hands formed into balls of about 18 g (21 will come). Put them on a baking sheet covered with parchment paper. With the handle of a wooden spoon, form a hollow in the center. Refrigerate while the oven reaches temperature.
Bake in a preheated oven at 180 ° static for 10 minutes (the biscuits must come out of the oven soft, when they cool down they will have the right consistency). Let it cool down. Put the pistachio cream, very cold from the fridge, in a piping bag and stuff each biscuit into the hollow created. Serve your pistachios, they are greedy. They are kept at room temperature in an airtight container for 5-6 days. They are also good cold from the fridge.
Ingredients
Directions
Pistachios are delicious and super easy pistachio biscuits made with pistachio cream.
Only 3 ingredients: flour, 1 egg and pistachio spread. Mix everything with a spoon and the dough is ready!
Many small balls are formed, a hollow is made in the center with the handle of a wooden spoon and off to the oven. Once baked, they are filled with pistachio cream and are ready.
This recipe was created in collaboration with the food blogger Enrica Panariello.
In a bowl, mix the pistachio cream with the egg with a fork. Add the flour and mix with a spatula until you have a soft and moldable dough. With your hands formed into balls of about 18 g (21 will come). Put them on a baking sheet covered with parchment paper. With the handle of a wooden spoon, form a hollow in the center. Refrigerate while the oven reaches temperature.
Bake in a preheated oven at 180 ° static for 10 minutes (the biscuits must come out of the oven soft, when they cool down they will have the right consistency). Let it cool down. Put the pistachio cream, very cold from the fridge, in a piping bag and stuff each biscuit into the hollow created. Serve your pistachios, they are greedy. They are kept at room temperature in an airtight container for 5-6 days. They are also good cold from the fridge.
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