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Cocoa thumbprints cookies with Pistachio Cream

Who doesn't have a sweet tooth for cocoa? And who doesn't have a sweet tooth for Pistachios? Well, Simona Valli of “Una Mamma in Cucina”, has combined them for us in a delicious recipe: Cocoa Thumbprints Cookies with Pistachio Cream.The tender, buttery cookie will melt in your mouth, giving your palate an intense taste that […]

Ingredients

  • 100 gr Sciara Pistachio Cream
  • 40 gr Sciara Pistachio Grits
  • 90 g of Flour 00
  • 70 g of Sugar
  • Caster
  • 1 Egg
  • 70 g butter
  • 1 teaspoon of Vanilla Extract
  • 15 g of Bitter Cocoa Powder
  • 1 pinch of Salt

Procedure

  1. Take 70 gm of butter and leave it in a bowl out of the refrigerator for about 20 minutes so that it softens well.
  2. Separate the yolk of the egg from the white, we will need both.
  3. Add the caster sugar and whisk together with electric whips.
  4. When the mixture is frothy, add the egg yolk, vanilla extract and continue to whisk until well blended.
  5. Sift the flour and cocoa, adding them to the mixture without lumps.
  6. Add a pinch of salt and mix everything quickly until the mixture becomes quite thick and uniform.
  7. Cover the bowl with plastic wrap and let it rest in the refrigerator for half an hour.
  8. Take the dough, divide it into 12 balls.
  9. Lay the balls well apart on a baking sheet covered with parchment paper. To flatten them, crush the center of the balls with your thumb so that it is dimpled from the edges.
  10. Brush the cookies with egg white and decorate them with Sciara Pistachio Grits.
  11. Bake the pan at 170° and bake them for 13-14 minutes.
  12. When you take the pan out of the oven take care to recreate the central dimples by pressing with the handle of a wooden spoon. Then let the cookies rest until they are cold.
  13. Garnish them with Sciara Pistachio Cream.
Doses
12 pieces
Prep.
14 min.
Cooking
20 min.
Difficulty
Easy

Sciara Products Used

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Nutrition table per 100g*

Calories
Kcal
Fats
30 g
Carbohydrates
g
Protein
7 g
*Values are indicative only and may vary greatly depending on the specific food manufacturer, method of preparation and other factors.
SHARE THE RECIPE

Who doesn't have a sweet tooth for cocoa? And who doesn't have a sweet tooth for Pistachios? Well, Simona Valli of “Una Mamma in Cucina”, has combined them for us in a delicious recipe: Cocoa Thumbprints Cookies with Pistachio Cream.
The tender, buttery cookie will melt in your mouth, giving your palate an intense taste that will immediately prompt you to try another. These cookies can be kept in the refrigerator, in a food container, for up to 5 days--at least that's what they say, because I don't know anyone who has lasted that long.

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