Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 4 | 30 minuti |
Ingredients
| 200 g | 00 flour |
| 150 g | pistachio grains |
| 120 g | Sterilgarda Yogurt Vanilla |
| 3 | eggs |
| pizzichi | table salt |
| 200 g | sugar |
| 40 g | pistacchio paste |
| 10 g | baking powder |
| 200 g | butter |
| 1 baccelli | vanilla |
Preparation
- Combine the butter at room temperature with the sugar and work the dough.
- Add the pistachio paste, yogurt, eggs and salt. Once the eggs are incorporated into the mixture, add the sifted flour and yeast.
- Add the chopped pistachios last and work the mixture with the whisk until it becomes full-bodied and smooth.
- Place the baking paper in a 30x10x8 cm plumcake mould and butter the surface.
- Pour the mixture into the mold and bake in a static oven at 180 degrees for 50 minutes.
Melt the butter over low heat and add the almond flavoring. Beat the eggs with the whole Sterilgarda UHT milk and add the melted butter. Mix the sifted ...
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