Peach cookies with pistachio cream and Beppino Occelli® Butter

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Peach cookies with pistachio cream and  Beppino Occelli® Butter
COURSE: Sweets and Desserts PREPARATION TIME: DIFFICULTY: Medium difficulty


For about twenty small peach cookies

250 g flour type 00
100 g granulated sugar plus some to garnish
1 egg
75 g Beppino Occelli® Butter
a little milk
rind of 1 untreated lemon
half sachet of baking powder
pistachio cream spread
alchermes liqueur for dampening


Beat the Burro Occelli® with the sugar, incorporate the egg, and fold in the flour, baking flour,
lemon rind.
Blend with a little milk until the dough is similar to short crust pastry.
With your hands form some little balls, lay them out 5 cm apart on a baking tray lined with greaseproof
paper and bake for about 10 minutes at 180° C, and in any case until they are a golden brown.
Allow to cool then dampen them in the alchermes liqueur (but not the flatter part otherwise the cream won’t stick too well).
Spread a generous layer of pistachio cream on the flatter sides, combine the pastries in pairs then roll in the granulated sugar.
Place the peach cookies in paper cups and serve!


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