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Crema di Mandorla vasetto 190 grammi - Sciara
Crema di Mandorla vasetto 190 grammi - Sciara
Crema di Mandorla vasetto 190 grammi - Sciara
Crema di Mandorla vasetto 190 grammi - Sciara
Crema di Mandorla vasetto 190 grammi - Sciara
Crema di Mandorla vasetto 190 grammi - Sciara

Almond cream jar 190 grams

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The Almond Cream Sciara contains 30% Sicilian Almonds, peeled and slightly toasted.

The quality of this Almond Cream 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 enjoy a delicious moment of pleasure.
The Almond Cream, made with a purely artisanal process, contains no preservatives or colorants.
Our Spreadable Almond Cream is a delicious way to benefit from all the properties of Almond, a seed with high nutritional value and rich in beneficial elements.
Discover all available sizes of our Almond Cream!

Taste Almond Cream by spreading it on bread, rusks or on the yours sweets thanks to our practical Spalmino.

Recipe:
CHEESECAKE WITHOUT COOKING RECIPE WITH AMARETTI AND MANDORLA CREAM
Ingredients (for a cake tin with a diameter of 15 cm)
:
60 g of biscuits (such as shortbread, without eggs)
40 g of butter
40 g of dry macaroons
250 g of ricotta cheese
90 g of almond
cream
70 g of dark
chocolate 2 tablespoons of icing
sugar
2 tablespoons of low-fat coco
a
2 sheets of
fruit jelly of your choice to decorate
Procedure:
Prepare the base by melting the butter in a bain-marie and let it cool.
In the meantime, blend biscuits and macaroons in a mixer and reduce them to powder.
Add the butter and transfer to a cake tin with opening circle covered with baking paper. Compact well and put in the fridge for 30 minutes (or 15 minutes in the freezer).
Soak the gelatine sheets in water and in the meantime prepare the cream: in a bowl mix the ricotta with the icing sugar, the bitter cocoa and the almond cream.
Melt the chocolate in a bain-marie, let it cool and add it to the mixture.
Squeeze the softened gelatine sheets in your hands, add them to the cream and stir well.
Pour the cream over the biscuit base and let it rest in the fridge for at least 4-5 hours.
Pour out the cake, decorate it with a strip of bitter cocoa, one of icing sugar and fruit to taste.

Ingredients: Almond (30%), sugar, non-hydrogenated vegetable oils and fats, skimmed milk powder, whey powder, emulsifier: soy lecithin, flavouring (vanillin).
(Allergens present are highlighted in italics).
Gluten free

Nutritional characteristics (average values per 100 g):
Calories 616 Kcal/2562 KJ, Fat 47 g, Saturated fat 9.9 g, Carbohydrates 37 g, Sugars 36 g, Protein 10.4 g, Fibre 2.3 g, Salt 0.18 g.

Expiry date: 18 months from the date of production.
Store in a cool, dry place.
The product will keep intact for up to 1 month 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 separation process.

Available in 1 kg package and also WITHOUT SUGAR.