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Prodotti al Pistacchio di Bronte

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  • 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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  • Colomba with Pistachio filling

    Colomba with Pistachio filling

    Filled with spreadable pistachio cream,cubes of pistachio mass and sugar,covered with a fine icing of white chocolate and hacked pistachios

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  • Pistachio pesto sauce

    Pistachio pesto sauce

    The famous pesto has a fresh taste and an aromatic flavour that enhances the unique and unmistakable scent of our pistachio.

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Thursday, 26 November 2015 00:00

Saffron almond pistachio cupcakes Featured

Written by 

Saffron almond pistachio cupcakes

Ingredients:
All purpose flour: 1 cup
Sugar: 1/2 cup
Baking Powder: 1tsp
Baking Soda: 1/2 tsp
Orange zest : 1 tsp
Eggs: 2
Butter: 1/4 cup or Margarine
Milk: 1/2 cup
Saffron: 1 tsp, dissolved in milk and few strands for garnishing


Almonds: 1/4 cup, coarsely ground and few for garnishing
Pistachio: 1/4, coarsely ground and few for garnishing


Preparation:
Preheat the oven to 350F/180C. Line the standard muffin pan with the paper liners.
In a bowl, mix the dry ingredients - flour, sugar and baking powder, baking soda.
Stir saffron strands in warm milk and set aside.
In another bowl whisk eggs, butter and milk, until fluffy.
Gently fold the wet ingredients in the dry ingredients to make smooth batter.
Divide the batter into three bowls.
To make Saffron cupcakes, add orange zest and saffron diluted in the milk to this mix.
To make Almond cupcakes, add coarsely chopped almonds to the mix and lastly for Pistachio cupcakes, add chopped pistachio.
Fill each muffin cup with 2/3 rd batter.
Bake the cupcakes for approximately 20 minutes until they are golden brown and fork inserted comes out clean.Let the cupcakes cool down before doing any icing/decorations.

For Icing:
Confectioners Sugar: 1cup
Butter: 1/4 cup
Vanilla extract: 1/2 tsp
Milk: 1tsp
Whisk sugar and butter with blender. Add vanilla and milk and give a quick churn until smooth and of spreading consistency. Else can also use ready to use frostings available at supermarkets.
For Saffron Cupcake, mix few strands of saffron to the frosting to get glowing yellow cupcakes.
For Almond cupcakes, mix chopped almonds to the frosting to get silky white cupcakes.
For Pistachio cupcakes, mix chopped pistachios to the frosting to make green delectable cupcakes.


Fonte autore:http://www.mycreativeflavors.com/ mycreativeflavors

 

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