Gluten-free pistachio biscuits
of Mamma che piatti
Level: Easy
Preparation time: 15 Minutes
Cooking time: 25 Minutes
Portions: 6 People
Ingredients
- 50 g Pasta di Pistacchio Babbi Home Bakery (pistachio paste)
- 150 g butter
- 100 g icing sugar
- seeds of half a vanilla bean
- 20 g egg yolks
- 25 g eggs
- 430 g gluten-free flour
- 60 g pistachio flour or finely chopped pistachios
- 1 pinch of salt
- Cremadelizia Babbi, to taste
- Pistachio granules, to taste
Preparation
- Combine the butter, icing sugar, Pasta di Pistacchio Babbi Home Bakery (pistachio paste) and a pinch of salt in the planetary mixer and knead with the paddle attachment for a couple of minutes.
- Add the eggs, the seeds of half a vanilla pod and mix everything together.
- Add the flour and pistachio flour and knead until a homogeneous dough is obtained, then form a dough ball and let it rest in the fridge overnight.
- Take the dough ball, roll it out to a thickness of 3 mm and use the mould of your choice.
- Place your favourite Cremadelizia Babbi on top and cover with another biscuit.
- Seal by pressing around the edges and using a large toothpick to make small holes.
- Bake at 180°C for 25 min. Remove from the oven and decorate the surface with Cremadelizia Babbi pistachio spread and pistachio granules.
Ingredients
- 50 g Pasta di Pistacchio Babbi Home Bakery (pistachio paste)
- 150 g butter
- 100 g icing sugar
- seeds of half a vanilla bean
- 20 g egg yolks
- 25 g eggs
- 430 g gluten-free flour
- 60 g pistachio flour or finely chopped pistachios
- 1 pinch of salt
- Cremadelizia Babbi, to taste
- Pistachio granules, to taste
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