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Pistachio cream pack 1 kg

Regular price €25.90 EUR
Regular price Sale price €25.90 EUR
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Our Pistachio Cream is also available in 1 kg bucket.
A format suitable for use in pastry ... and for all lovers of pistachio!

The Cream of Pistachio Sciara comes from an artisan processing and contains no preservatives or colorants.
Instead, it contains 30% of Pistachio and all the unique and irresistible taste of this precious seed.
The Cream of Pistachio Sciara is ready to use, excellent on bread and perfect for filling cakes, crepes and croissants.
A little Sicilian jewel, the Cream of Pistachio Sciara is gluten-free and will be able to enrich every snack or delight every end of the meal.
Our Pistachio Cream is a must-have product for every Pistachio lover, a handmade spreadable cream that contains quality and intense taste.
Discover all available sizes of our Pistachio Cream!

flour 00 150g

cocoa 50g Bitter cocoa 50g
Yeast powder 5g
1 pinch of salt
Cold diced butter 100g Brown
sugar 120g
1 large
egg yolk 1 tablespoon milk
Cream of Pistachio "Sciara" 190g
Pour the butter and sugar into a bowl; mix until a sandy mixture is obtained.
Add the yolk and milk and mix.
Sift together the flour, cocoa, yeast and salt.
Add this mixture to the previous base and mix well.
Wrap the dough in transparent film and let it rest in the refrigerator for 1 hour.
Turn the oven on at 170°C.
Take the dough and roll it out with a rolling pin in a not too thin disc.
Cut out an even number of biscuits and cut a central or lateral hole in the middle of them.
Place the biscuits on a baking tray covered with baking paper and bake for 18-20 minutes.
Let the biscuits cool completely, then add the two halves with plenty of Pistachio Cream.
Finish them by filling each hole with a tuft of Pistachio Cream.

Ingredients: Pistachio (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 609 Kcal/2529 KJ, Fats 46 g, Saturated fats 9.8 g, Carbohydrates 38 g, Sugars 37 g, Protein 8.9 g, Fibre 3.7 g, Salt 0.18 g.

Expiry date: 18 months from the date of production.
Store in a cool and 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 90 grams jar, 190 grams jar and WITHOUT SUGAR.


Crema bianca [zucchero, oli e grassi vegetali (olio di girasole, grassi: palma, palmisti), LATTE scremato in polvere (10%), siero di LATTE in polvere, emulsionante (lecitina di girasole), aroma (vanillina)], PISTACCHIO (35%).

(the allergens present are highlighted in CAPITAL LETTERS).

Nutrition information

(valori medi per 100 g)*: Calorie 588 Kcal/2451 KJ, Grassi 43.22 g, Grassi saturi 9.54 g, Carboidrati 38.10 g, Zuccheri 36.51 g, Proteine 11.29 g, Fibre 3.24 g, Sale 0.131 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

150 g farina 00
50 g cacao amaro
5 g lievito in polvere
1 pizzico di sale
100 g burro freddo a dadini
120 g zucchero di canna
1 tuorlo (di uovo grande)
1 cucchiaio latte
1 vasetto di Crema di Pistacchio da 190 g.
In una terrina versate il burro e lo zucchero: impastate con la punta delle dita per ottenere un composto sabbioso.
Aggiungete il tuorlo e il latte e amalgamate con un cucchiaio di legno.
A parte setacciate insieme la farina, il cacao, il lievito e il sale. Unite questo mix alla base precedente e impastate amalgamando bene.
Avvolgete l'impasto ottenuto in pellicola trasparente e fate riposare in frigorifero per 1 ora.
Accendete il forno a 170°C, statico.
Riprendete l'impasto, ammorbiditelo un poco tra le mani e, sul piano ben infarinato, stendetelo con il mattarello in un disco omogeneo non troppo sottile.
Ritagliatevi i biscotti in numero pari e, sulla metà di questi, ritagliate un foro centrale o laterale.
Disponete i biscotti su una leccarda rivestita di carta forno e fate cuocere per 18-20 minuti.
Fate raffreddare completamente i biscotti, quindi accoppiateli a due a due con abbondante Crema di Pistacchio.
Una volta accoppiati tutti i biscotti, rifiniteli riempiendo ogni foro con ancora un ciuffetto di Crema di Pistacchio.

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