Pistacchio Crumb Biscuits

with Barattolino Vaniglia e Pistacchio (Vanilla and Pistachio)

Ingredients for 6 biscuits

1 tub of Sammontana Barattolino Vaniglia e Pistacchio

TOGETHER WITH

6–8 slices of panettone (1 cm thickness) - these should be enough to obtain 12 discs
100 g white chocolate

FULL-FLAVORED

50 g whole or chopped pistachios

METHOD

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Watch the video and follow the step-by-step instructions to make Pistachio Crumb Biscuits with Barattolino Vaniglia e Pistacchio (vanilla and pistachio) gelato.

DON'T MISS A SINGLE STEP

Watch the video to see all the steps you need to follow for this delicious Sammontana recipe.

STEP 1

Prepare the panettone discs

Using a 5-cm round cutter, cut 12 discs from the panettone slices. Place the discs on a baking tray lined with baking paper and toast them in a preheated oven at 150°C for about 7–10 minutes, until slightly crisp. Leave to cool completely.

STEP 2

Assemble the biscuits

Use the 5-cm cutter to create gelato discs. Place the discs on a baking tray and put in the fridge. Once the gelato has firmed up, place it on 6 panettone discs. Cover with the remaining 6 discs, pressing gently to compact. Place the biscuits in the freezer for at least 1 hour so they firm up properly.

STEP 3

Ice and decorate

Prepare the chocolate glaze by melting the white chocolate over a pan of simmering water. Let the chocolate cool slightly. Chop the pistachios into crumbs. Remove the biscuits from the freezer and dip the surface of each biscuit into the melted white chocolate, or drizzle it gently over them using a spoon. Immediately sprinkle with chopped pistachios before the chocolate sets. Return the biscuits to the freezer for another 30 minutes so the glaze can fully set. Before serving, leave at room temperature for 5 minutes to slightly soften the gelato.

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