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Prodotti al Pistacchio di Bronte

Products on offer

  • Pistachio sweet cream

    Pistachio sweet cream

    You can use pistachio sweet cream to stuff homemade cakes and to decorate and fill cakes.

    You can savor it alone, even better on biscuits, or spread on bread.
    If you want , you can also enjoyed it as a parfait, and have the opportunity to savor with your hands this cream of heavenly quality, to have a moment of real and infinite sweetness with your loved ones or friends.

     

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  • 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.

    INGREDIENTS:

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

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  • Nougat pistachio Sicily

    Nougat pistachio Sicily

    The nougat is a typical Christmas sweet, and you can find it in many different ways: hard, soft, very hard, with chocolate, etc...
    The one that DoSicily.com presents is a real delight for greedies.

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

 
 
 
 
 
 
 
 
Pistachio almond cookies
 
Pistachio Almond Cookies
 
Ingredients:
- 225g unsalted butter, softened
- 140g castor sugar
- 1 egg yolk, lightly beaten
- 2 tea spoon vanilla extract
- 225g plain flour
- 55g ground almonds
- 55g pistachio nuts, finely chopped
- 1/2 tea spoon salt
Preparation:

Step 1: Put the butter and sugar into a bpwl and mix well with a wooden spoon. Then beat in the egg yolk and extract.

Step 2: Sift the flour and salt into the mixture. Add the ground almonds and stir until thoroughly combined. Halve the dough, shape into balls, wrap in clingfilm and chill in the refrigerator for about 40 minutes.

Step 3: Preheat the oven to 190C. Line 2 baking sheets with baking parchment.

Step 4: Unwrap the dough. Pinch some dough, about 1 tablespoon, and roll into a balls. Put on the baking sheet, spaced well part. Flattened each ball slightly with your palm.

Step 5: Bake for 10 - 12 minutes. Levre to cool on the baking sheets for 5 - 10 minutes, then using a palette knife, carefully transfer the cookies to wire rack to cool completely.


Read more at http://en.petitchef.com/recipes/pistachio-almond-cookies-fid-368546#IiU0Ll0JfgjXsZgJ.99



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