Peach cookies with pistachio cream and Beppino Occelli® Butter
For about twenty small peach cookies
250 g flour type 00
100 g granulated sugar plus some to garnish
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,
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!
For this recipe the following have been used:
Beppino Occelli® Butter