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Pistachio cream 60% bucket 1 kg

Regular price €39.90 EUR
Regular price Sale price €39.90 EUR
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Our Pistachio Cream is also available in 1 kg bucket.
A format suitable for use in confectionery ... and for all lovers of pistachio!

The Cream of Pistachio 60% Sciara comes from an artisan processing and contains no preservatives or colorants.
It contains 60% pure Pistachio and all the unique and irresistible taste of this precious seed.
The Cream of Pistachio 60% Sciara is excellent on bread and perfect for filling cakes, crepes and croissants.
A little Sicilian jewel, the Cream of Pistachio 60% Sciara is gluten-free and will be able to enrich every snack or delight every end of the meal.
Our 60% 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!

REAM Ingredients
Flour 00 150g
Bitter cocoa 50g
Bitter cocoa 50g Yeast powder 5g
Salt 1 pinch
Cold diced butter 100g Brown
sugar 120g
Egg yolk large 1
Milk 1 tablespoon
Pistachio cream 60% "Sciara" 190g
Pour the butter and sugar into a bowl; knead 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.
Allow the biscuits to cool completely, then add the two halves with plenty of 60% Pistachio Cream.
Finish them by filling each hole with a tuft of 60% Pistachio Cream.

Also available in 190 g jars and WITHOUT SUGAR.

Ingredients: Pistachio (60%), 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, Fat 46 g, Saturated fat 9.8 g, Total carbohydrates 38 g, Carbohydrate sugar 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.


PISTACCHIO (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

(valori medi per 100 g)*: Calorie 609 Kcal/2529 KJ, Grassi 46 g, Grassi saturi 9.8 g, Carboidrati totali 38 g, Zuccheri da carboidrati 37 g, Proteine 8.9 g, Fibra 3.7 g, Sale 0.18 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

Farina 00 150g
Cacao amaro 50g
Lievito in polvere 5g
Sale 1 pizzico
Burro freddo a dadini 100 g
Zucchero di canna 120g
Tuorlo d’uovo grande 1
Latte 1 cucchiaio
Crema di Pistacchio al 60% “Sciara” 190g.
In una terrina versate il burro e lo zucchero; impastate fino a ottenere un composto sabbioso.
Aggiungete il tuorlo e il latte e amalgamate.
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.
Riprendete l'impasto e stendetelo con il mattarello in un disco non troppo sottile.
Ritagliate i biscotti in numero pari e, sulla metà di questi, ritagliate un foro centrale o laterale.
Disponete i biscotti su una teglia rivestita di carta forno e fate cuocere per 18-20 minuti.
Fate raffreddare completamente i biscotti, quindi unite le due metà con abbondante Crema di Pistacchio al 60%.
Rifiniteli riempiendo ogni foro con ancora un ciuffetto di Crema di Pistacchio al 60%.

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