Starting with the dough: beat the egg in a bowl, add the pistachio cream, mixing well, then pour in the sifted flour and knead first with a fork, then with your hands, until you obtain a soft ball.
Wrap in foil and place in the freezer for about 20 minutes.
Use the dough on a pastry board to make a Cini thread and cut out chunks with a knife.
Roll each piece into a ball and make a hole in the centre with your finger, place in a baking tray with baking paper without pressing too hard.
Then decorate with the pistachio cream using a sac à poche with a star tip.
Bake at 180° for about 10 minutes. If the cream has dried, once cold, you can decorate them again.
0 servings