The Agrisicilia team
Ingredients
250 g of 00 flour
165 g of butter
135 g of pistachio flour
40 g of whole eggs
100 g of icing sugar
2 g of salt
3 g of vanilla
From Antonella Audino ‘s blog, a special recipe with unparalleled flavor!
If you are a pistachio lover, this recipe is right for you: Pistachio sablè pastry filled with AgriSicilia Pistachio spreadable cream
The name already explains in itself the goodness of this crumbly and greedy encounter
Instructions
1. Put the 00 flour with the slightly softened butter, the icing sugar, the pistachio flour into the bowl of the planetary mixer and mix with the leaf just enough.
Add the salt dissolved in the eggs and continue the dough until you get a compact pastry.
2. Collect compact forming a loaf and seal with film and leave in the fridge for at least 12 hours before using it
3. Make the desired use of it between biscuits, tarts and tartlets
Preparation of sablè pastry by Maestro Massari with bimby
1. Put the 00 flour in the mixing bowl with the slightly softened butter, the icing sugar and soften by beating lightly 3o sec speed 5. The butter must become creamy, add the flours from the hole with the ear moving for 20 sec and kneading add the eggs beaten with salt until obtaining a compact pastry which we will remove from the bowl with the help of the spatula because it will be a little soft
2. Collect compact forming a loaf and seal with film and leave in the fridge for at least 12 hours before using it
Biscuit forming
1. Roll out the pastry between two sheets of parchment paper dusted with flour, the thickness must be uniform for perfect cooking, if you have it better to use thicknesses, cup the pastry after a passage in the fridge for a perfect cut, give the desired shape and before cooking it is always better to go to the fridge.
Final result
