Prepare the shortcrust pastry. Place the sifted flour, cocoa and baking powder in a large bowl, make a hollow in the middle. In the hollow place the lightly beaten egg, butter and icing sugar.
Quickly make a dough, mixing all the ingredients. Shape into a ball, flatten and cover with plastic wrap. Place in the refrigerator for an hour.
Remove the cocoa shortcrust ball from the fridge and flatten using a rolling pin, roll out to a thickness of approx. 1/2 centimetre. Use a small round biscuit cutter to shape the biscuits. Roll the biscuits into balls in the palm of your hand, then place on a baking tray lined in oven paper.
Bake in an oven pre-heated to 180°C for 10 minutes. Allow to cool completely, ideally overnight. Use a sharp knife to make a small hole in the centre of each biscuit, on the flat side. Using a teaspoon, pour a little of coffee into each hole. Sandwich two of the biscuits with Cremadelizia Pistacchio Babbi.