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salty double consistency Cookie

ingredients

servings

13

Type 00 wheat flour

250 grams

Butter

120 grams

Eggs

1 unit

Ricotta cheese

170 grams

Crescenza cheese

40 grams

Parsley

200 grams

Pistachio grain

to taste

starters from Italy

salty double consistency Cookie

salty double consistency Cookie

vegetarian with gluten with eggs with lactose with nuts

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

salty double consistency Cookie

salt shortbread cookies with soft cream covered with crunchy pistachios.

salty double consistency Cookie step 1

step 1

Work quickly the butter with the flour to get a sandy mixture. Add eggs and a pinch of salt and knead.

salty double consistency Cookie step 2

step 2

Make the pastry to rest for half an hour in the refrigerator, wrapped in a sheet of film. Meanwhile, prepare the cream. With a centrifugal extractor or get the parsley juice.

salty double consistency Cookie step 3

step 3

Mix it with ricotta and growth, adding a pinch of salt. Roll out the dough to a thickness of about 3/4 mm.

salty double consistency Cookie step 4

step 4

With a pastry rings round obtain discs, by prick with a fork. Bake pastry disks in an oven at 180 ° for 15 minutes. Let them cool once baked.

salty double consistency Cookie step 5

step 5

On a drive to put the cream with a sac-a-few. Close with a second disc. With a spatula spread a thin layer of cream sullesterno cookie and pass it in chopped pistachios.

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