Pignolata with Crema Pistì

We prepare all the necessary ingredients and start with the preparation.

To prepare the pistachio pignolata, start by pouring all the ingredients for the dough into a large bowl (remember to take the butter out of the fridge before starting so that it softens).

Mix all ingredients by hand first in the bowl and then on a flat surface until a homogeneous dough is obtained.

Wrap the dough in cling film and let it rest in the fridge for at least 2 hours.

After the resting time has elapsed, divide the dough into smaller pieces and roll them into loaves, which you further divide into pieces of about 1.5 cm.

In the meantime, prepare the icing by melting the white chocolate in a bain-marie or microwave (maximum temperature for 2/3 minutes).

Once melted, pour in a tablespoon of pistachio cream and stir to mix the two ingredients well.

Let the icing cool and meanwhile fry the pignolata pieces in seed oil.

Once fried, pour the now-warm glaze over them, followed by the pistachio kernels.