Frappè, beans, sprinkles, ... with Bronte's pistachio
(for 4 persons)
300 gr. of whole pistachio, 60 gr. of icing sugar, 350 gr. pistachio ice cream, 3 glasses of Orange Brandy, 3/4 of Champagne.
Preparation: put the icing sugar and the pistachio in a blender.
Close it and power it for two minutes at maximum speed.
Pour it in a bowl, dissolve it with Orange Brandy and Champagne, mixing with care, then place it in four cups and put it in the freezer for three or four hours.
Then serve garnished with pistachio whole or minced.
Ingredients for four people:
100 grams pistachios, 100 grams sugar, 70 grams flour, 2 tablespoons cinnamon, 30 grams butter, the zest of 1 lemon, 1 egg.
In a pestle and mortar, grind the pistachios, adding the sugar a little at a time. When the sugar and pistachios are blended together, put them on a smooth board, table or counter top.
Add the cinnamon, butter, lemon zest, flour and the egg, bringing the ingredients together to form a smooth dough.
Flour your work surface, and form the dough into big rolls. Slice the rolls into little pieces smaller than gnocchi.
Press down on these pieces, so that they look like broad beans (fava beans), and put them on a baking tray.
Put the tray in an oven preheated to 180C/350F, and bake for about twenty minutes.
Biscuits with Pistachio Sprinkles
100 grams halved pistachios, 80 grams butter, 100 grams brown sugar, 2 tablespoons of baking powder, a pinch of salt, 1 tablespoon vanilla essence, 1 egg, 180 grams flour.
Heat your oven to 180C/350F. In a bowl, cream the butter and the brown sugar, then add the vanilla essence. Add the egg, a little at a time.
Take the butter mixture and mix it into the flour and baking powder, adding the pistachio halves.
Place teaspoonfuls of the batter on a well-buttered baking tray. Leave some room between the biscuits.
Slightly flatten the tops, and place in the oven for 12-15 minutes.
They should still be pale in colour when cooked. Store in a tightly sealed container.