Cocoa Cookies with Pistachio Cream



  • “00” Flour 150g
  • Cocoa powder 50g
  • Baking powder 5g
  • A pinch of salt
  • Cold butter, diced 100g
  • sugar 120g
  • 1 Large egg yolk
  • 1 Tablespoon milk
  • Pistachio Cream “Sciara” 190g


In a bowl, pour the butter and sugar; knead until the mixture is sandy. Add the egg yolk and milk and mix well. Sift together the flour, cocoa, baking powder and salt. Unite this mix to the previous basis and knead the dough mixing well. Wrap the dough in plastic wrap and let rest in refrigerator for 1 hour. Preheat the oven to 170° c. Take the dough and roll it out with a rolling pin on a disk that is not too thin. Cut out the cookies into even number and cut out a central or a side hole in half of these. Place the biscuits on a baking sheet lined with parchment paper and bake for 18-20 minutes. Let cool completely, then add the two halves biscuits with plenty of pistachio cream. Finish the biscuits filling every hole with even a sprig of pistachio cream

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