Pistachio Cream - La Classica

White cream [sugar, vegetable oils and fats (sunflower oil, fats: palm, palm kernel), skimmed MILK powder (10%), MILK whey powder, emulsifier (sunflower lecithin), flavoring (vanillin)], PISTACHIO (30%).
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.

(in MAIUSCOLO sono evidenziati gli allergeni presenti).

(average values ​​per 100 g)*: Calories 560 Kcal/2491 KJ, Fats 44 g, Saturated fats 12 g, Carbohydrates 40 g, Sugars 39 g, Proteins 9,3 g, Salt 0,2 g.

*Tali valori sono suscettibili di variazioni in funzione dei lotti di produzione e dell’annata di raccolto. Pertanto, la confezione del prodotto può contenere informazioni diverse rispetto a quelle mostrate sul nostro sito. Si prega di leggere sempre l’etichetta, gli avvertimenti e le istruzioni fornite sul prodotto prima di utilizzarlo o consumarlo.

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.

COCOA COOKIES FILLED WITH PISTACHIO CREAM
Ingredients:
150g 00 flour
50 g bitter cocoa
5 g baking powder
1 pinch of salt
100 g diced cold butter
120 g cane sugar
1 yolk (from a large egg)
1 tablespoon milk
1 jar of Pistachio Cream of 190 g.
Method:
Pour the butter and sugar into a bowl: mix with your fingertips to obtain a sandy mixture.
Add the egg yolk and milk and mix with a wooden spoon.
Separately, 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, static.
Take the dough, soften it a little in your hands and, on a well-floured surface, roll it out with a rolling pin into a homogeneous disc that is not too thin.
Cut out the biscuits in even numbers and, on half of these, cut out a central or lateral hole.
Place the biscuits on a baking tray lined with parchment paper and bake for 18-20 minutes.
Let the biscuits cool completely, then pair them two by two with plenty of Pistachio Cream.
Once all the biscuits have been coupled, finish them by filling each hole with another tuft of Pistachio Cream.