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VEGAN OX EYE COCOA AND PISTACHIO

Delicious vegan shortcrust cookies, filled with creamy pistachio spread and topped with crunchy pistachios. Perfect for packaging and enjoying anytime.

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Ingredients

TOP FROLLA g 500
EYLEN CREMA/CAKE g 200
CACAO IN POLVERE g 25
water g 40
salt g 2

Preparation

  • Mix all the ingredients together, taking care not to overwork the dough.
  • Let rest in the refrigerator for at least one hour.
  • Roll out with a sheeter to a thickness of 3 mm and cut out discs of the desired size.
  • Bake at 160°C for about 18-20 minutes and let cool completely.

Ingredients

CHOCOCREAM PISTACCHIO VEGAN To Taste

Preparation

  • Sandwich two shortcrust discs with CHOCOCREAM PISTACHIO VEGAN filling.
Final composition

Decorate with pistachios and package.

Filippo Falciola
Filippo Falciola

Pastry Chef

Recipe created for you by Filippo Falciola
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