Almond Cream 1 kg - La Classica

White cream [sugar, oils (sunflower) and non hydrogenated vegetable fats, skimmed MILK powder (10%), whey powder from MILK, emulsifier (sunflower lecithin), flavoring (vanillin)], ALMOND (35%).
Almond Origin: Italy, Sicily.

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

(the allergens present are highlighted in CAPITALS).

(average values ​​per 100 g)*: Calories 619 Kcal/2571 KJ, Fats 47.35 g, Saturated fats 9.55 g, Carbohydrates 40 g, Sugars 36.82 g, Proteins 6.74 g, Fibers 2.49 g, Salt 0.19 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.

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.

MANDORLOTTI (biscuits with almond cream)
Ingredients:
Flour 00 150 g
Sciara Almond Cream 1 jar 190 g
Medium egg 1
Dark chocolate 100 g
Fresh cream 90 g
Chocolate flakes to taste
Method:
Pour the Sciara Almond Cream into a bowl and add the egg: mix well with a fork.
Add the flour and mix again to obtain a homogeneous and firm mixture.
Preheat the oven to 150°C and put the dough in the fridge for 15 minutes.
Meanwhile, prepare the ganache: chop the chocolate with a knife and pour it into a bowl.
Heat the cream in a saucepan bringing it to the boiling point and pour it hot over the chocolate, stirring with a whisk so that it melts and allows you to obtain a smooth, homogeneous and glossy cream.
Cover the ganache with a sheet of plastic wrap and let it cool, then put it in the fridge for 15-20 minutes.
Take back the Mandorlotti dough and form balls the size of a walnut. With your thumb, make a hollow in the center and place the pastries on a baking tray lined with parchment paper.
Bake for 13-15 minutes maximum, remove from the oven and let cool completely.
Take the ganache back, whip it into a cream with an electric whisk and use it to fill the hollow you created in your Mandorlotti.
Decorate with the chocolate flakes and serve.