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