Biscuits and Single Portion Desserts

Biscuits with Pistachio Cream and Cocoa Cream



  • Sift the flour and put it on a pastry board or in a bowl. Add the cold butter cut into small cubes in the center. Break the butter with your fingertips until you get a mixture of tiny crumbs. Add the sugar, a pinch of salt and the lemon peel. Finally add the eggs. Quickly mix everything until you get a compact dough. Form a loaf, wrap it in plastic wrap and let it rest for about 60 minutes in the refrigerator.
  • After this time, remove it from the refrigerator and let it dissolve at “room” temperature; remove a little of the dough at a time, shape into balls of 8 – 10 grams and arrange them on a baking sheet covered with parchment paper.
  • With a glass coffee cup, gently flatten the balls and decorate them with the tines of a fork. Bake at 170 degrees for about 8-10 minutes.
  • Remove from the oven and let them cool well.
  • Spread the Cremadelizia Cacao Babbi or the Cremadelizia Pistacchio Babbi on half of the biscuits and close them with the remaining biscuits
  • Meanwhile, melt the chocolate in a double boiler. Once cooled, dip them half into the chocolate. Place them on a plate lined with baking paper and let them set for a few minutes in a cool and dry place.
  • Finally decorate them with the coconut or with the fine chopped pistachio.


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