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Almond Cream 60% pack 1 kg

Regular price €39.90 EUR
Regular price Sale price €39.90 EUR
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Almond cream spread with 60% Sicilian almonds, peeled and lightly toasted.

The quality of the Almond Cream Sciara 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 treat yourself to a delicious moment of pleasure.
Our Almond Cream with 60% of selected almonds is a delicious way to benefit from all the properties of the Almond: high nutritional value, vitamins A, B, E, minerals such as calcium, iron, potassium, phosphorus and polyunsaturated fatty acids.
Also available in a 190-gram jar.
Discover also the other variants of our Almond Cream.

Almond (60%), sugar, oils (sunflower) and non-hydrogenated vegetable fats, milk skimmed powder, wheyfrom milk powder, emulsifier (lecithin from sunflower), flavouring (vanillin).
(Allergens present in italics).
Gluten Free

Calories 633 Kcal/2626 KJ, Fats 51.6 g, Saturated fats 10.8 g, Carbohydrates 24.5 g, Sugars 24.1 g, Protein 15.8 g, Fibre 4.0 g, Salt 0.11 g.

18 months from the date of production.
Keep in a cool, dry place.
The product will keep intact for up to 1 month after opening, provided 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.

Discover the recipes of Sciarapistacchio:

Almond Cakes: Almond Cream Pastries


MANDORLA (60%), zucchero, oli (girasole) e grassi vegetali non idrogenati, LATTE scremato in polvere, siero di LATTE in polvere, emulsionante (lecitina di girasole), aroma (vanillina).

(the allergens present are highlighted in CAPITAL LETTERS).

Nutrition information

Calorie 633 Kcal/2626 KJ, Grassi 51.6 g, Grassi saturi 10.8 g, Carboidrati 24.5 g, Zuccheri 24.2 g, Proteine 15.8 g, Fibra 4.0 g, Sale 0.11 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.


18 mesi dalla data di produzione.
Conservare in luogo fresco e asciutto.
Il prodotto si conserva integro fino a 2 mesi dopo l'apertura, a condizione che siano rispettati i requisiti di conservazione di cui sopra.
Eventuale presenza di olio in superficie non costituisce alterazione del prodotto, ma processo naturale di separazione.

How to use

Ingredienti (per una tortiera dal diametro di 15 cm):
60 g di biscotti
40 g di burro
40 g di amaretti
250 g di ricotta
90 g di Crema di Mandorla al 60%
70 g di cioccolato fondente
2 cucchiai di zucchero a velo
2 cucchiai di cacao amaro
2 fogli di gelatina
frutta a scelta per decorare
Preparate la base sciogliendo il burro a bagnomaria e fatelo intiepidire.
Nel frattempo in un mixer frullate biscotti e amaretti e riduceteli in polvere.
Unite il burro, trasferite in una tortiera con cerchio apribile rivestita con carta forno. Compattate bene e mettete in frigo per 30 minuti (o in freezer 15 min).
Mettete a mollo in acqua i fogli di gelatina e nel frattempo preparate la crema: in un recipiente mescolate la ricotta con lo zucchero a velo, il cacao amaro e la Crema di Mandorla.
Sciogliete il cioccolato a bagnomaria, fatelo intiepidire e aggiungetelo al composto contenente la Crema di Mandorla.
Strizzate bene tra le mani i fogli di gelatina rammollati, aggiungeteli al composto e mescolate bene.
Versate il composto con la Crema di Mandorla sulla base di biscotti e fate riposare in frigo per almeno 4-5 ore.
Sformate la torta a base di Crema di Mandorla, decoratela con un striscia di cacao amaro, una di zucchero a velo e frutta a piacere.

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