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Pistachio cream 60% 1 kg - La Intensa

Pistachio cream 60% 1 kg - La Intensa

Regular price €39.90
Regular price Sale price €39.90
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Our "La Intensa" Pistachio Cream with 60% pure Pistachio is also available in a 1 kg bucket.
A format suitable for use in pastry making... and for all pistachio lovers!

Sciara 60% Pistachio Cream comes from an artisanal process and contains no preservatives or colorings .
Sciara's 60% Pistachio Cream is excellent on bread and perfect for filling cakes, crepes and croissants.
A small Sicilian jewel, Sciara's "La Intensa" Cream is gluten-free and will be able to embellish every snack or delight every end of a meal.
An indispensable product for every pistachio lover, our 60% pistachio cream is an artisanal spreadable cream that embodies quality and intense flavour.
Discover all the available formats and the delicious variations of our Pistachio Cream.

Choose the 1kg 60% Pistachio Cream e shipping is free throughout Italy !

Available formats:
- 190 gram jar

Available variants:
- without sugar
- without milk
- 35 % pistachio


PISTACHIO (60%), sugar, oils (sunflower) and non hydrogenated vegetable fats, skimmed MILK powder, MILK whey powder, emulsifier (sunflower lecithin), flavoring (vanillin).
Pistachio origin: EU/non-EU according to seasonal availability (the product will report the current information on the label).

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

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

(average values ​​per 100 g)*: Calories 609 Kcal/2529 KJ, Fat 46 g, Saturated fat 9.8 g, Total carbohydrates 38 g, Sugars from carbohydrates 37 g, Protein 8.9 g, Fiber 3.7 g, Salt 0.18 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.

Method of use

Flour 00 150g
Bitter cocoa 50g
5g baking powder
Salt 1 pinch
Diced cold butter 100 g
Cane sugar 120g
1 large egg yolk
Milk 1 tbsp
Pistachio Cream 60% “Sciara” 190g.
Pour the butter and sugar into a bowl; knead until you get a sandy compound.
Add the egg yolk and milk and mix.
Sift together the flour, cocoa, baking powder and salt.
Add this mix to the previous base and mix well.
Wrap the dough obtained in transparent film and let it rest in the refrigerator for 1 hour.
Turn on the oven at 170°C.
Take the dough back and roll it out with a rolling pin into a not too thin disc.
Cut out the biscuits in even numbers and, on half of them, cut out a central or lateral hole.
Place the biscuits on a baking sheet lined with parchment paper and bake for 18-20 minutes.
Let the biscuits cool completely, then mix the two halves with plenty of 60% Pistachio Cream.
Finish them by filling each hole with another tuft of 60% Pistachio Cream.

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