PISTACHIO MOSTACCIOLI soft and delicious, easy Christmas sweets, perfect for the holidays with sponge cake, an idea to be made quickly covered with white chocolate.
Simple and very tasty, these pistachio mostaccioli are quick to prepare and perfect for serving during the holidays, they are also great as gifts, filled with pistachio.
The recipe for pistachio mostaccioli is really easy, the dough is made with sponge cake but ladyfingers are also perfect
Follow me in the kitchen today for pistachio mostaccioli.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 5-6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 4 oz sponge cake
- 2 tbsp pistachio cream
- 2 tbsp orange juice
- 2 eggs
- 1/3 cup sugar
- 2/3 cup all-purpose flour
- 1 tsp baking powder
- 3 oz white chocolate
- 2 tbsp milk
Steps
Prepare the sponge cake base, work the eggs with the sugar until doubled in volume then add the flour with the baking powder.
Pour the mixture into a baking sheet lined with parchment paper and bake at 390°F for 7 minutes then remove, peel off the paper, and weigh out 4 oz.
Crumble well, add the pistachio cream and, if you prefer, also a couple of tablespoons of sugar, mix and pour everything into a mixer, blend well.
Add the orange juice, the mixture should be moist but not sticky, then place it on parchment paper and form a rectangle 0.4 inches high.
Cut it into pieces with a 2.75-inch mostaccioli cutter, you should get about ten diamonds.
Melt the chocolate with the milk.
Fill half of the mostaccioli with a teaspoon of pistachio cream in the center and pair the diamonds, cover them with white chocolate.
Decorate with pistachio crumbs and let set.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
I had the sponge cake ready, you can add pistachios to the dough or use pistachio flour if you like.
