Ingredients pit's the pastry
- 120 g of Mulino Marello mixture for tarts and biscuits without added sugars and without thickeners
- 40 g of almond flour
- 40 g of whole coconut sugar
- 1 large egg
- ½ teaspoon of baking powder
- 10 g of bitter cocoa powder
- Natural vanilla essence
For filling
- pistachio cream without added sugar (alternatively, jam or hazelnut cream)
Procedure
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 workable and non-sticky. If necessary, add a drop of water.
Turn on the oven and set it to 180 degrees, leaving it to preheat.
Line a baking tray with baking paper and arrange the biscuits, taking the same amount of dough and making meatballs. Press the biscuits in the center with your index finger, forming a hollow and bake for 10-15 minutes.
Leave to cool and fill the biscuits with pistachio cream without added sugar.
Alternatively, they can be filled with jam or hazelnut cream.
They last for 4-5 days.
Recipe created for Mulino Marello by Letizia di Senza is good