Raspberry and Pistachio Cream Biscuits
of Cucinamisu
Level: Easy
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients
- 200 g Italian “00” flour
- 50 g raspberry powder
- 120 g icing sugar
- 160 g butter
- 2 egg whites (preferably small eggs)
- Cremadelizia Pistachio Babbi
Preparation
- Put the flour, icing sugar, raspberry powder and cold butter cut into small pieces into a planetary mixer and beat until a sandy mixture is obtained. If you don’t have a planetary mixer, you can knead directly by hand.
- Add the egg whites and knead until the mixture is smooth.
- Place the resulting dough in the fridge, covered with cling film, and use after one hour.
- Take the dough, roll it out to a thickness of about 5 mm and cut the biscuits into your preferred shape, remembering that half of them should have a hole in the centre.
- Bake for 9/10 minutes (not longer!) at 170°, leave to cool and fill with Cremadelizia Pistacchio Babbi.
Ingredients
- 200 g Italian “00” flour
- 50 g raspberry powder
- 120 g icing sugar
- 160 g butter
- 2 egg whites (preferably small eggs)
- Cremadelizia Pistachio Babbi
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