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Crema di Mandorla al 60% vasetto 190 grammi - Sciara
Crema di Mandorla al 60% vasetto 190 grammi - Sciara
Crema di Mandorla al 60% vasetto 190 grammi - Sciara
Crema di Mandorla al 60% vasetto 190 grammi - Sciara

Almond Cream 60% jar 190 grams

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€7.20
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€7.20
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€8.99
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NEW 2020

Our Almond Cream is a spreadable cream without preservatives or colouring agents, containing 60% pure Almond.

An intense taste and the very natural colour of the almond characterize this sweet spreadable cream.
Our 60% Almond Cream is ideal at any time of the day, at breakfast or snack for a full taste and energy, but also at the end of the meal, as it is or to be used as a cream to stuff your desserts.

How to use the Almond Cream:
The Almond Cream Sciara is excellent on bread and perfect to stuff cakes, crepes and for breakfast full of taste!
Our Almond Cream is a small and delicious Sicilian jewel able to embellish every snack or delight every end of the meal.
Ready, practical and spreadable, the Almond Cream Sciara is a must-have product for every Almond lover: handmade quality, unique and irresistible taste!
Also available in 1 kg size.

Taste 60% Almond Cream spread on bread, rusks or on the yours candy thanks to our handy Spalmino.

Recipe:
CHEESECAKE WITHOUT COOKING WITH AMARETTI AND MANDORLA CREAM
Ingredients (for a cake tin with a diameter of 15 cm):
60 g biscuits (such as shortcrust pastry, without eggs)
40 g butter
40 g dry macaroons
250 g ricotta cheese
90 galmond cream 60%
70 g dark chocolate
2 tablespoons icing sugar
2 tablespoons low-fat cocoa
2 sheets of gelatine
fruit 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 the biscuits and macaroons in a mixer and reduce them to powder.
Add the butter and transfer to a cake tin with an opening rim covered with baking paper. Pack well and refrigerate 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, bitter cocoa and 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 on the biscuit base and let it rest in the fridge for at least 4-5 hours.
Mould the cake, decorate with a strip of bitter cocoa, icing sugar and fruit to taste.

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

Nutritional characteristics (average values per 100 g):
Calories 633 Kcal/2626 KJ, Fats 51.6 g, Saturated fats 10.8 g, Carbohydrates 24.5 g, Sugars 24.2 g, Proteins 15.8 g, Fibre 4.0 g, Salt 0.11 g.

Expiry date: 18 months from 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.
The presence of oil on the surface does not constitute alteration of the product, but a natural separation process.

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