Paired Pistachio Biscuits

Ingredients

Method

1. 1
   Almond shortcrust

   Mix TOP FROLLA with the salt and butter in a planetary mixer with the flat beater, add the eggs, then incorporate the previously sifted AVOLETTA.

2. 2
   Almond shortcrust

   Mix well until a homogeneous compound is obtained.

3. 3
   Almond shortcrust

   Roll it between two 2 mm baking papers and let it rest for a few hours in the fridge. Cut round biscuits with a 4 cm diameter pastry ring.

4. 4
   Almond shortcrust

   Place on a micro-perforated silicone paper.

5. 5
   Almond shortcrust

   Bake at 170 °C for about 10 minutes, until golden brown.

6. 6
   White chocolate filling

   Whip CHOCOSMART CIOCCOLATO BIANCO in a planetary mixer with the whisk for 3-4 minutes at medium speed.

7. 7
   Pistachio glazing

   Heat NOBEL PISTACCHIO in the microwave to about 40 °C.

8. 8
   Final composition

   Stuff half of the biscuits by pouring a drop of CHOCOCREAM PISTACCHIO in the middle of each.

9. 9
   Final composition

   Using a pastry bag with a no. 6-8 noodle nozzle, pipe a circle of whipped CHOCOSMART BIANCO all around the CHOCOCREAM.

10. 10
    Final composition

    Pair with another shortcrust biscuit.

11. 11
    Final composition

    Place in the refrigerator for 30 minutes.

12. 12
    Final composition

    Glaze with NOBEL PISTACCHIO, previously melted at 40 °C.

13. 13
    Final composition

    Decorate with little silver leaves or chopped pistachios.