Cocoa biscuits with pistachio heart without butter

Inserted by Rosa Rizzo the

Ingredients PEr the pastry


  • Pistachio cream without added sugar (alternatively, jam or hazelnut cream)


Pour the mixture into a bowl, add the almond flour, the yeast and the sieved cocoa and mix.

Shell the egg, join the sugar and the essence of vanilla and mix with a fork. Add the mixture to powders and start working with your hands. The dough must be workable and not sticky. If necessary, add a drop of water.

Turn on the oven and adjust it at 180 degrees, leaving it to preheat.

Lining a baking pan with baking paper and place the cookies, taking the same amount of dough and packing of the meatlets. Crush the cookies in the center with the index, forming a socket and cook for 10-15 minutes.

Allow to cool and fill the cookies with pistachio cream without added sugar.

Alternatively, you can fill with jam or hazelnut cream.

They keep for 4-5 days.


Recipe created for Mill Marello from Letizia without it is good



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