Babbi Home Bakery

Gluten-free pistachio biscuits

of Mamma che piatti

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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