• Crema di Mandorla al 60% 1 kg - La Intensa - Sciara La terra del pistacchio Bronte
  • Crema di Mandorla al 60% 1 kg - La Intensa - Sciara La terra del pistacchio Bronte
  • Crema di Mandorla al 60% 1 kg - La Intensa - Sciara La terra del pistacchio Bronte
  • Crema di Mandorla al 60% 1 kg - La Intensa - Sciara La terra del pistacchio Bronte
  • Crema di Mandorla al 60% 1 kg - La Intensa - Sciara La terra del pistacchio Bronte
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Almond Cream 60% pack 1 kg

Almond Cream 60% pack 1 kg

€39.90
€39.90
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Almond cream spread with 60% Sicilian almonds, peeled and lightly toasted.

The quality of the Almond Cream Sciara is guaranteed by the totally artisan workmanship and the use of only natural ingredients.
With the Almond Cream Sciara you can stuff cakes, sweets and crepes or enrich slices of bread, simple or toasted, to treat yourself to a delicious moment of pleasure.
Our Almond Cream with 60% of selected almonds is a delicious way to benefit from all the properties of the Almond: high nutritional value, vitamins A, B, E, minerals such as calcium, iron, potassium, phosphorus and polyunsaturated fatty acids.
Also available in a 190-gram jar.
Discover also the other variants of our Almond Cream.

Almond (60%), sugar, oils (sunflower) and non-hydrogenated vegetable fats, milk skimmed powder, wheyfrom milk powder, emulsifier (lecithin from sunflower), flavouring (vanillin).
(Allergens present in italics).
Gluten Free

Calories 633 Kcal/2626 KJ, Fats 51.6 g, Saturated fats 10.8 g, Carbohydrates 24.5 g, Sugars 24.1 g, Protein 15.8 g, Fibre 4.0 g, Salt 0.11 g.

18 months from the date of production.
Keep in a cool, dry place.
The product will keep intact for up to 1 month after opening, provided the above storage requirements are met.
Any presence of oil on the surface does not constitute alteration of the product, but a natural separation process.

Discover the recipes of Sciarapistacchio:

Almond Cakes: Almond Cream Pastries

Ingredients

ALMOND (60%), sugar, oils (sunflower) and non hydrogenated vegetable fats, skimmed MILK powder, MILK whey powder, emulsifier (sunflower lecithin), flavoring (vanillin).
Almond Origin: Italy, Sicily.

Warnings for the consumer:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

Calories 633 Kcal/2626 KJ, Fat 51.6 g, Saturated Fat 10.8 g, Carbohydrates 24.5 g, Sugars 24.2 g, Protein 15.8 g, Fiber 4.0 g, Salt 0.11 g.

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

Deadline

18 months from the production date.
Keep in a cold and dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

Method of use

NO-COOK RICOTTA CHEESECAKE WITH AMARETTI AND ALMOND CREAM
Ingredients (for a cake pan with a diameter of 15 cm):
60 g of biscuits
40 g of butter
40 g of macaroons
250 g of cottage cheese
90 g of 60% Almond Cream
70 g of dark chocolate
2 tablespoons of icing sugar
2 tablespoons of bitter cocoa
2 sheets of gelatin
fruit of your choice to decorate
Method:
Prepare the base by melting the butter in a bain-marie and let it cool.
In the meantime, blend the biscuits and amaretti biscuits in a blender and reduce them to powder.
Add the butter, transfer to a springform pan lined with parchment paper. Compact well and put in the fridge for 30 minutes (or in the freezer for 15 minutes).
Soak the gelatin sheets in water and in the meantime prepare the cream: mix the ricotta with the icing sugar, bitter cocoa and almond cream in a bowl.
Melt the chocolate in a bain-marie, let it cool down and add it to the mixture containing the Almond Cream.
Squeeze the softened gelatin sheets well between your hands, add them to the mixture and mix well.
Pour the mixture with the Almond Cream onto the biscuit base and let it rest in the fridge for at least 4-5 hours.
Unmold the Almond Cream-based cake, decorate it with a strip of bitter cocoa, a strip of icing sugar and fruit of your choice.

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