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Grana Padano



Icing sugar
500 gr
130 gr
Confectionary sugar
800 gr
Almond flour
450 gr
Pistachio flour
(the pistachios can be replaced by almonds)
150 gr
(if desired, colour with some drops
of green or yellow natural extract)
25/30 gr


Mix the icing sugar and honey in the Planetary mixer, add the confectionary sugar and the almond and pistachio flours, then the water. Mix well until smooth. Set aside covered with film. Then, roll out to a thickness of 3mm (photos 1, 2 & 3).


Photo 1

Photo 2

Photo 3


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC