In a bowl, mix the ricotta with the sugar until you obtain a cream.
Add the sunflower seed oil, potato starch and sifted baking powder.
Mix and finally add the flour little by little.
Knead until you form a compact dough.
Roll it out with the help of a rolling pin, giving it a rectangular shape.
Spread the pistachio cream on top, leaving the edges free.
Roll up the shortcrust pastry from the long side, using the baking paper to help you.
Seal the outer edges well and bake at 180°C for about 15 minutes.
When the roll is nicely golden, you can remove it from the oven.
Let it cool completely.
Cut the roll into slices.
Scale
Baking paper
Bowl
Knife
Teaspoon
Fork
Rolling pin
Baking tray
In an airtight container at room temperature
The pistachio cream cookies are perfect to enjoy for breakfast or as a snack, accompanied by a good coffee or tea.
Italia, Lombardia
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| Energy (kcal) | 362.5 |
| Carbohydrates (g) | 53.44 |
| of which Sugars (g) | 22.05 |
| Fat (g) | 12.95 |
| of which Saturates (g) | 2.28 |
| Protein (g) | 9.43 |
| Fiber (g) | 3.12 |
| Sale (g) | 0.08 |
