Pasticciotti with a heart of pistachio cream

Select all the ingredients and start with the preparation.

Knead and mix the ingredients well until you obtain a soft ball. Wrap it in cling film and leave it to rest in the fridge for about 30 minutes. Then roll it out with a rolling pin to a thickness of about 8 mm.

Using a glass, cut out discs.

Place a teaspoon of cream in the centre of each disc.

Add a pinch of crumbs to each disc and cover with another disc, taking care to press the edges well without allowing the cream to spill out.

Place in a baking tray on baking paper and bake in a ventilated oven preheated to 180°. Bake for about 20/25 minutes until golden brown. Remove from the oven and sprinkle with icing sugar and pistachio flour. Serve after they have cooled.