Sciara Spreadable Pistachio Cream Jar 190g

Sciara Pistachio Cream is the result of an artisanal process.

Sciara Pistachio Cream is a spreadable cream without preservatives or colorants, containing pure Pistachio.

How to use the Pistachio Cream:
The Cream of Pistachio Sciara is excellent on bread, ice cream, tarts, pancakes, french toast and perfect for filling cakes and crepes. This Pistachio cream is perfect for breakfasts full of taste and for sweet end of meals!
This Cream is a small and delicious Sicilian jewel able to embellish every snack or delight every end of a meal.
Ready, practical and spreadable, it is an essential product for every Pistachio lover: handmade quality, unique and irresistible taste!

Pistachio Cream also goes well with yogurt and ice cream. Melt the pistachio cream in the microwave and fold it into your yogurt or ice cream. Top it with Sciara Shelled Sicilian Pistachios or Sciara Pistachio Grain!

Ingredients: Pistachio (30%), sugar, non-hydrogenated vegetable oils and fats, skimmed milk powder, whey powder, emulsifier (soy lecithin), flavouring (vanillin).
(Allergens present are highlighted in italics).
Gluten free

Nutritional characteristics (average values per 100 g):Calories 609 Kcal/2529 KJ, Fat 46 g, Saturated fat 9.8 g, Carbohydrates 38 g, Sugars 37 g, Protein 8.9 g, Fibre 3.7 g, Salt 0.18 g.

How to store Pistachio Cream.

Store in a cool and dry place.

Once opened, the product will last and keep intact for up to 1 month, provided that the above storage requirements are met. 
After opening, any presence of oil on the surface does not constitute alteration of the product, but a natural separation process.

Product of Italy

Sciara Recipe for Biscuits with Pistachio Cream

Ingredients:

150 g flour 00
50 g bitter
cocoa 5 g baking powder
1 pinch of salt
100 g cold diced butter
120 g brown
sugar 1 yolk (large egg)
1 tablespoon milk
1 jar of Pistachio Cream 190 g.

Procedure:
Pour the butter and sugar into a bowl: mix with your fingertips to obtain a sandy mixture.
Add the yolk and milk and mix with a wooden spoon.
Separately sift together the flour, cocoa, yeast and salt. Add this mixture to the previous base and mix well.
Wrap the dough in transparent film and let it rest in the fridge for 1 hour.
Turn the oven on at 170°C, static.
Take the dough again, soften it a little in your hands and, on a well floured surface, roll it out with a rolling pin in a homogeneous disk not too thin.
Cut out an even number of biscuits and, on the half of them, cut out a central or lateral hole.
Place the biscuits on a drip pan lined with baking paper and bake for 18-20 minutes.
Let the biscuits cool completely, then pair them two by two with plenty of Pistachio Cream.
Once all the biscuits have been paired, finish them by filling each hole with a tuft of Pistachio Cream.

Sciara Recipe for Pancakes with Pistachio Cream