Benvenuto su

Prodotti al Pistacchio di Bronte

Products on offer

  • Chopped Sicilian Pistachios

    Chopped Sicilian Pistachios

    Pistachios grain is a product used to make great appetizers with fresh cheese, pasta and risotto, in the pastry or in ice cream making art to put as decoration on a creamy pistachio ice cream.


  • Excellent Pistachio Cream 190 g

    Excellent Pistachio Cream 190 g

    Mouthfeel is just as important as taste, and should be treated with equal consideration.

    The consistency is like Nutella, but this cream has a brown color and a delicate sweet taste of pistachio.


    "Green Pistachio of Bronte" (50%),sugar ,extra virgin olive oil.


  • Unshelled Sicilian pistachio of quality

    Unshelled Sicilian pistachio of quality

    The unshelled Pistachio is different from similar products on the market, above all because of its emerald green color and its size superior the average of pistachios from the rest of the world.


Thursday, 16 July 2015 00:00

Bittersweet chocolate & pistachio cookies Featured

Written by 

Bittersweet chocolate & pistachio biscotti


- 1 cup nuts
- 2 and 2/3 cups All-Purpose flour
- 1/2 cup Dutch processed cocoa powder
- 1 Tbsp baking powder
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 tsp coarse salt
- 3 large eggs, at room temperature

- 2 oz bittersweet chocolate, very finely chopped
- 1 large egg white, lightly beaten, for the egg wash
- coarse/sanding sugar for sprinkling

Step 1: Preheat oven to 350 degrees. Line a large baking with parchment paper. Chop the nuts into very small pieces. Whisk together the flour, cocoa powder, and baking powder in a bowl. Set aside.

Step 2: In a mixer bowl, using the paddle attachment, beat the butter, granulated sugar, and salt on medium-high speed until light and fluffy, for about 2 to 3 minutes. Scrape the bowl and beaters as needed. Blend in the eggs one at a time. On low speed, pour in the dry ingredients and mix until the flour has been absorbed.

Step 3: Remove the bowl from the mixer. The dough will be quite thick. Using a spoon or spatula, fold/stir in the chopped chocolate and the nuts. Form the dough into a ball and divide it in half. On a work surface dusted with flour, and with flour dusted hands, shape each half into a log or a loaf shape.

Step 4: Transfer each log/loaf to the baking sheet. The log/loaf should be rather flat, no more than an about inch high. Brush each loaf with the beaten egg white, and sprinkle each one with sanding/coarse sugar.

Step 5: Bake the loaves for about 20 minutes on the middle rack, until they spring back slightly when pressed at the thickest spot. Leaving the oven on, remove the loaves from the oven and let them cool on the baking sheet, set on top of a cooling rack, for about 10 minutes. Move the loaves carefully onto a cutting surface. Using a serrated knife or a very sharp chef's knife, cut the loaves on the diagonal into slices about 3/4" thick.

Step 6: Put all of the slices on the baking sheet, cut side down. Place in the oven to bake for another 12 minutes or so, until the biscotti are completely dried and crisp. Cool the slices on the pan for a about 10 minutes, then let them cool completely on a rack. Store the cooled biscotti in a covered container for up to about 1 week.

Fonte autore: JanesSweets


Buy pistachios from Bronte online Nuts For Sale,Green Pistachio,Good quality,Recipes,Cookies,Spreadable Cream,Chopped,Ice Cream,Sicilian Paste 100%,Fruit plants exporters,Crushed

The chopped pistachios to decorate and enjoy your best recipes

Small pistacchio and almond dessert cakes from Bronte,refined sicilian dessert cake

Nut and Seed Biscotti

Online sales Bronte Pistachio,The real Sicilian pesto,semi pistachio,pistachio recipes,Crunchy & Torroni,Chopped pistachios,Sale of creams , cakes and pests typical Italian,Panettone Artisan pistachio

Download Free Premium Joomla Templates • FREE High-quality Joomla! Designs

On this site we use cookies. Browsing accept.