These cookies are small bites of soft and tasty short-pastry. They are good for your breakfast or afternoon break.
The addition of cocoa almond and pistachio creams creates instead a delicious and particularly inviting filling, in fact after having eaten one you cannot resist to take another one.
Small Bites with Cocoa Almond and Pistachio Cream
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
- 120 g flour 00 1 cup
- 113 g cold butter 8 tbsp (1 stick)
- 1 egg
- 100 g sugar 8 tbsp
- Pistachio Cream
- Cocoa Almond Cream
- 1 scraped vanilla bean
Instructions
- Put sugar and butter in a planetary mixer, mix with the flat beater until it becomes a cream, then add the flour, the egg, and the vanilla caviar, continue to mix until everything is well blended without the formation of lumps.
- Spoon the mixture into a “sac a poche” pastry and pipe the desired shape on a baking sheet.
- Bake in a preheated oven at 400 ° F (200 ° C) for 10 minutes.
- Remove from the oven and let them cool down.
- Add a teaspoon of cocoa almond cream or pistachio cream on the top of the cookies.
Notes
ENJOY!
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