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Crema di Pistacchio al 60% vasetto 190 grammi - Sciara
Crema di Pistacchio al 60% vasetto 190 grammi - Sciara
crema di pistacchio con il 60% di pistacchio puro
Crema di Pistacchio al 60% vasetto 190 grammi - Sciara
Crema di Pistacchio al 60% vasetto 190 grammi - Sciara
Crema di Pistacchio al 60% vasetto 190 grammi - Sciara

Pistachio cream 60% jar 190 grams

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Our Pistachio Cream is a spreadable cream without preservatives or colorants, containing 60% pure Pistachio.

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

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

Gusta Pistachio Cream 60% spread on bread, rusks or on the yours candy thanks to our practical Spalmino.


150 g flour 00
50 g bitter
cocoa 5 g baking powder
1 pinch of salt
100 g cold diced butter
120 g brown
sugar 1 egg yolk (large egg)
1 tablespoon milk
1 jar of Pistachio Cream at 60% 190 g.
Pour the butter and sugar into a bowl: mix with your fingertips to obtain a sandy mixture.
Add the yolk and milk and mix with a wooden spoon.
Separately 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 fridge for 1 hour.
Turn the oven on at 170°C, static.
Take the dough again, soften it a little in your hands and, on a well floured surface, roll it out with a rolling pin in a homogeneous disk not too thin.
Cut out an even number of biscuits and, on the half of them, cut out a central or lateral hole.
Place the biscuits on a drip pan lined with baking paper and bake for 18-20 minutes.
Let the biscuits cool completely, then pair them two by two with plenty of Pistachio Cream.
Once all the biscuits have been paired, finish them by filling each hole with a tuft of Pistachio Cream.

Also available in 1 kg package.

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, 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 can be kept 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.