First prepare cones with baking paper. Take one sheet and divide it in half, obtaining two very tall and not very wide rectangles. Roll the strip on itself and close it in place with the stapler.
Pour the puffed rice into a bowl and mix with the cream of pistachioMixing well.
Put the puffed rice into the cones, pressing gently to get it all the way to the tip but without unmoulding the cones. Level the base well and close.
4
Allow the cones to harden in the freezer. As soon as they are hard, take them out of the wrapper and place them on a plate.
Sprinkle with icing sugar.
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