Pistachio cream selection 3 jars

"La Classica" Pistachio Cream Ingredients: White cream [sugar, oils (sunflower) and non-hydrogenated vegetable fats, milk skimmed in poor (10%), serum of milk powder, emulsifier (sunflower lecithin), flavor (vanillin)], pistachio (35%).
(The allergens present are highlighted in italics).
Gluten free
Nutritional characteristics "La Classica" Pistachio Cream (average values per 100 g)*:
Calories 601 Kcal / 2498 KJ, Fat 44.61 g, Saturated fat 12.03 g, Carbohydrates 37.56 g, Sugar 36.66 g, Fiber 3.00 g, Protein 10.85 g, Salt 0.18 g.

Ingredients "L'Intensa" Pistachio Cream: Pistachio (60%), sugar, oils (sunflower) and non-hydrogenated vegetable fats, milk skim powder, whey of milk powder, emulsifier (sunflower lecithin), flavor (vanillin).
(The allergens present are highlighted in italics).
Gluten free.
Nutritional characteristics "L'Intensa" Pistachio Cream (average values per 100 g)*:
Calories 609 Kcal / 2529 KJ, Fat 46 g, Saturated fat 9.8 g, Total carbohydrates 38 g, Sugar from carbohydrates 37 g, Protein 8.9 g, Fiber 3.7 g, Salt 0.18 g.

Ingredients "La Pura" Pistachio Cream: 100% Pistachio.
(The allergens present are highlighted in italics).
Gluten free and dairy free.
Nutritional characteristics "La Pura" Pistachio Cream (average values per 100 g)*:
Calories 621 Kcal /2577 KJ, Fat 47 g, Saturated fat 2.91 g, Carbohydrates 29.3 g, Sugar 4.92 g, Protein 15.2 g, Fiber 8.5 g, Salt 0.002 g.
*These values are susceptible to variations depending on the production batches and the harvest year. Therefore, the product packaging may contain different information than what is shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it. 

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

Recipe:
COCOA COOKIES STUFFED WITH PISTACHIO CREAM
Ingrediants:
150 g flour 00
50 g bitter cocoa
5 g baking powder
1 pinch of salt
100 g cold butter, diced
120 g brown sugar
1 yolk (large egg)
1 tablespoon of milk
1 190 g jar of Pistachio Cream.
Method:
In a bowl pour the butter and sugar: 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 knead mixing well.
Wrap the dough in cling film and let it rest in the refrigerator for 1 hour.
Turn on the oven at 170 ° C, static.
Take the dough again, soften it a little in your hands and, on a well floured surface, roll it out with a rolling pin into a smooth, not too thin disc.
Cut out the cookies in an even number and, on half of these, cut out a central or side hole.
Arrange the biscuits on a baking tray lined with parchment paper and cook 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 sprig of Pistachio Cream.