Pistachios with Pistachio Cream


CategoryDifficultyBeginner
Pistachios with Pistachio Cream Recipe
Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins
 180 g cream of pistachio Pistì
 150 g 00 flour
 1 egg
To Do
  tablespoons of cream of pistachio Pistì
1

Pistachiotti are biscuits made from pistachio cream-based pistachio mouth-watering and super easy.
Only 3 ingredients: flour, 1 egg and spreadable cream cheese. pistachio. Mix everything together with a spoon and the dough is ready!
They are formed into many small balls, a hollow is made in the centre with the handle of a wooden spoon and off to the oven. Once baked, fill them with the cream of pistachio and they are ready.
This recipe was created in collaboration with food blogger Enrica Panariello.

2

In a bowl, mix with a fork the cream with the pistachio with the egg. Add the flour and mix with a spatula until you have a soft, mouldable dough. With your hands, form into balls of about 18 g (21 g will result). Place them on a baking tray covered with baking paper. With the handle of a wooden spoon, form a hollow in the centre. Place in the fridge while the oven reaches temperature.

Pistachios with Pistachio Cream Recipe

3

Bake in a preheated oven at 180° static for 10 minutes (the biscuits should come out of the oven soft, as they cool they will have the right consistency). Allow to cool. Put the cream of pistachio, well chilled from the fridge, into a piping bag and stuff each biscuit into the hollow created. Serve your pistachio biscuits, they are mouth-watering. They keep at room temperature in an airtight container for 5-6 days. They are also good cold from the fridge.

Pistachios with Pistachio Cream Recipe

Ingredients

 180 g cream of pistachio Pistì
 150 g 00 flour
 1 egg
To Do
  tablespoons of cream of pistachio Pistì

Directions

1

Pistachiotti are biscuits made from pistachio cream-based pistachio mouth-watering and super easy.
Only 3 ingredients: flour, 1 egg and spreadable cream cheese. pistachio. Mix everything together with a spoon and the dough is ready!
They are formed into many small balls, a hollow is made in the centre with the handle of a wooden spoon and off to the oven. Once baked, fill them with the cream of pistachio and they are ready.
This recipe was created in collaboration with food blogger Enrica Panariello.

2

In a bowl, mix with a fork the cream with the pistachio with the egg. Add the flour and mix with a spatula until you have a soft, mouldable dough. With your hands, form into balls of about 18 g (21 g will result). Place them on a baking tray covered with baking paper. With the handle of a wooden spoon, form a hollow in the centre. Place in the fridge while the oven reaches temperature.

Pistachios with Pistachio Cream Recipe

3

Bake in a preheated oven at 180° static for 10 minutes (the biscuits should come out of the oven soft, as they cool they will have the right consistency). Allow to cool. Put the cream of pistachio, well chilled from the fridge, into a piping bag and stuff each biscuit into the hollow created. Serve your pistachio biscuits, they are mouth-watering. They keep at room temperature in an airtight container for 5-6 days. They are also good cold from the fridge.

Pistachios with Pistachio Cream Recipe

Pistachios with Cream of Pistachio
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