“LINGUE DI GATTO” WAFER BASKETS WITH SAMMONTANA’S VANILLA & PISTACHIO GELATO
Lingue di gatto
Ingredients
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DOSES / PORTIONS
- makes 5 baskets + 4/5 “lingue di gatto” biscuits
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INGREDIENTS FOR THE BISCUITS
- 100g butter, softened
- 100g icing sugar
- 100g egg white
- 100g “00” flour
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INGREDIENTS FOR THE FILLING
- Sammontana vanilla and pistachio “Barattolino” gelato
- Chopped pistachios
METHOD
- Preheat your oven to 195°C.
- In a bowl, add the soft butter and sifted icing sugar and work with a spatula until creamy, then mix in the egg whites.
- Sift the flour and mix with the spatula, then pour the mixture into a pastry bag with a smooth nozzle and a 5 mm hole.
- Line a baking tray with baking paper and use a pencil to make circles with a diameter of about 12 cm.
- With the help of a pastry bag, following the circles drawn, create discs of dough for the baskets and with the remaining dough, pipe straight lines (the traditional “lingue di gatto” biscuit shape) to use as decoration.
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Bake in a static oven at 195°C for 7-9 minutes, until the edges of the biscuits are golden brown.
Remove from the oven, take the wafers out of the pan and place them on upside-down aluminium ramekins so that they take their shape immediately while the dough is still warm and elastic. Leave them on the ramekins to cool. -
When the biscuit baskets have cooled, fill them with small balls of Sammontana Vanilla & Pistachio gelato, and sprinkle with chopped pistachios to serve.
Buon appetito!
