Pistachio Cream Shots with Biscotti
Pistachio Cream Shots with Biscotti

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pistachio cream shots with biscotti. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Pistachio Cream Shots with Biscotti is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Pistachio Cream Shots with Biscotti is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have pistachio cream shots with biscotti using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Pistachio Cream Shots with Biscotti:
  1. Take 250 Millilitres Milk
  2. Prepare 3 egg yolks
  3. Make ready 30 Grams Corn Flour
  4. Get 80 Grams Caster sugar
  5. Take 40 Grams Pistachios
  6. Take 100 Millilitres Cream Double
  7. Get 150 Grams Plain Flour
  8. Prepare 60 Grams Pistachio
  9. Make ready 30 Grams Butter
  10. Prepare 1 egg
  11. Get 65 Grams Caster Sugar
  12. Take 1/3 Teaspoon Vanilla
  13. Make ready 1/3 Teaspoon Baking Powder
  14. Make ready 1 Pinch salt
  15. Prepare Sugar Shards
  16. Prepare Pistachio
Steps to make Pistachio Cream Shots with Biscotti:
  1. Place the pistachios in a microwave safe bowl covered with water and place in the microwave for 5 minutes. Pour cold water over the pistachios and then slide the skins of each one. Grind the peeled pistachios into a coarse paste.
  2. Place the cream, milk and pistachio paste in a sauce pan. In a bowl, whisk the egg yolks, caster sugar and corn flour. When the liquid in the sauce pan begins to boil, remove from heat and add the egg yolk mixture gradually. Continue whisking.
  3. Return the sauce pan to medium heat and continue whisking for 3 to 4 minutes until the mixture begins to boil and thickens, Transfer to a bowl and chill the mixture in the fridge.
  4. To make the biscotti, preheat the oven to 175 Celsius and spread the peeled pistachios on a baking tray and roast them for 10 minutes.
  5. In a mixing bowl, beat butter till light and fluffy, add the sugar, egg and vanilla extract and beat again. Add the plain flour and roasted pistachios. Mix well till it combines completely.
  6. Place the dough on a lightly floured surface and roll it into the shape of a log. Now place this on a lightly floured baking tray.Bake for about 30 to 35 minutes. Remove and cool the logs for 5 minutes. and slice into 12 diagonal pieces of 1/2 inch thickness.
  7. Now lay them flat on the baking tray and bake for further 5 minutes. Now turn over to the other side and repeat the same. Place on a cooling rack and let them cool completely.
  8. When you are ready to serve, transfer into a disposable piping bag and pipe the pistachio cream into shot glasses. Garnish with some sugar shards or chopped pistachios and serve with a biscotti on the side.

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