Pistachio Cream and Amaretti Roll: a simple dessert for Christmas Eve breakfast, but not only. I often make it when I want a quick dessert. Super fast: it cooks in 15 minutes and takes 10 minutes to prepare with the stand mixer. You decide the heart of the roll on the spot. I always have three options up my sleeve: the first, and my favorite, is with plum jam that I prepare in industrial quantities during plum season. The second and third options are chocolate or pistachio cream, and I quickly get them ready as well. You don’t even have to wait for the sponge cake of the roll to cool down: you fill it while it’s still warm and it never breaks.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 409.42 (Kcal)
- Carbohydrates 40.47 (g) of which sugars 22.44 (g)
- Proteins 12.09 (g)
- Fat 22.90 (g) of which saturated 2.04 (g)of which unsaturated 6.63 (g)
- Fibers 4.45 (g)
- Sodium 69.39 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs
- 1 cup oz sugar
- 1 cup oz flour
- 1 tbsp oz baking powder
- 2 tbsp oz vegetable oil
- 200 g pistachio cream (lactose-free)
- 2 oz oz amaretti
- 1 oz oz pistachios
- 1 tsp tsp powdered sugar (for decoration)
Tools
- Stand Mixer
- Baking Tray
- Baking Paper
- Drip Pan
- Chopper with a pull cord
Steps
You can buy pre-chopped pistachios if you prefer.
Whisk eggs and sugar in the stand mixer
until they become frothy.
Add the oil, baking powder, and sifted flour.
Place the batter on a baking tray lined with parchment paper. I also wet and squeezed it.
Smooth the batter with a spatula.
Bake in the oven at 365°F for 15 minutes.
After the time is up, take the batter out of the oven, flip it, and remove the parchment paper.
Spread the pistachio cream.
Roughly chop the pistachios with the pull-cord chopper.
Sprinkle them over the pistachio cream of the roll and
do the same with the amaretti. You can also crush them by hand without a chopper and distribute them over everything.
Roll up the roll using a new sheet of parchment paper.
Let the roll cool for an hour wrapped in the paper.
Decorate as desired with powdered sugar, some amaretti, and pistachios.
Your pistachio cream and amaretti roll is ready to be served.
If you want always soft slices, remember to wrap the pistachio and amaretti roll in food-grade plastic wrap.
And here it is, the roll ready to be enjoyed at the end of lunch or for breakfast in the morning.
Very soft and super tasty.
Tips
I would like to suggest an alternative to the pistachio cream roll: a chocolate and cream roll, perfect for celebrations.
https://blog.giallozafferano.it/vaipinacucina/rotolo-cioccolato-e-crema/
https://blog.giallozafferano.it/vaipinacucina/rotolo-cioccolato-e-crema/
FAQ (Questions and Answers)
How to make the roll chocolate instead of white?
Very simple: add 2 tbsp of cocoa powder by reducing the amount of flour by 2 tbsp (equal to the cocoa).
