Cocoa biscuits with pistachio heart without butter

Inserted by Rosa Rizzo the

Ingredients Per the pastry

To fill

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


Pour the mixture into a bowl, add the almond flour, baking powder and sifted cocoa and mix.

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

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

Line a baking tray with parchment paper and arrange the biscuits, taking the same amount of dough and packing meatballs. Crush the biscuits in the center with the index, forming a hollow and cook for 10-15 minutes.

Leave to cool and fill the biscuits with the pistachio cream without added sugar.

Alternatively, they can be stuffed with jam or hazelnut cream.

They remain for 4-5 days.


Recipe made for Molino Marello by Letizia di Without is good



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