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.
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