Biscuits with Pistachio Cream and Cocoa Cream

Level: Easy

Preparation time: 10 minutes

Cooking time: 10 minutes

Portions: 4 People

Preparation

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.