I’m a big fan of pistachio, but I don’t mean any. I fell in love with Sicilian pistachio when I travelled to the island for the first time in 2012. Pistachio gelato, biscuit, cake, pistachio cream filled pastry, etc…. I cannot help trying whenever in the island, and bringing back as many the nuts and the products as possible!
Above all, the nuts from Bronte, a small town on the west flank of the active volcano Mt Etna, is the best. Bronte pistachio, so called ‘green gold of Sicily’ or ’emerald of Sicily’, is characterised by its bright green colour and its marked aroma and flavour. Once I baked a loaf with Bronte pistachios and the flour along with some lemons from my parents’ garden, which was absolutely beautiful!
As for crema di pistacchio, or pistachio cream, I was no idea how to use it other than top over vanilla ice cream or spread on pieces of bread, pancakes etc. It could be used for cake filling, but one jar was insufficient in quantity…. The breakfast I was served at a B&B in Enna this March, however, gave me an idea: chickpea flour biscuit with pistachio cream filling.
And also, a recipe booklet the host gave me two years earlier inspired me. The booklet is a collection of sweets recipes for religious festivities around Enna, and a lovely handmade piece!
I added ground almond to make it more Sicilian – like pasticcini di mandorle, Sicilian almond dough biscuit, which is crispy and slightly chewy, but soft and moist inside. The first experiment turned out to be perfect except that the dough was dry and not sticky enough to wrap the cream up. Of course, it’s totally gluten free!! I wanted to follow the traditional Sicilian style and keep ingredients simple, so I made it ‘pinwheel’ as the solution!
Oh, I need to mention the black spiral one with sweetened black sesame paste. The dough was going to go with only pistachio cream at first, but the experiment with black sesame paste unexpectedly resulted in a good outcome! As I didn’t have sufficient cream, I attempted with several substitutes: peanut cream or paste (but not butter) was also nice, but chestnut cream wasn’t at all. I guess hazelnut cream would work.
To be honest, however, the pistachio cream ones are not photogenic at all – the colour becomes dull when together with the dough, so this is the main reason I added black spirals 😀
Ingredients
Method
- Preheat oven to 140° C.
- In a bowl, cream the lard or shortening and the sugar until light and fluffy. Add the whisked egg a third at a time, beating well after each addition. Fold in the flour and almonds until evenly combined. Divide half.
- Using your hands, spread half of the dough evenly on a sheet of waxed or baking parchment paper (20 cm x 20 cm square). Trim the edges. Spread half of the cream or the paste over the dough.
- Lift the end of the sheet, and roll up using the sheet like a sushi roll but pressing tightly. Wrap with the sheet when it comes to the end. Repeat with the remaining. Refrigerate the two rolls for at least 30 minutes.
- Remove from refrigerator and unwrap, then cut into 1.5 cm slices. Put the slices apart on greased baking sheet. Bake at 140° C for 12-15 minutes. Cool completely.
note: If the baking time is not enough, the chickpea dough tastes a little bit grassy. If longer, they turn to crispy like ordinary biscuits. This baking might be a bit tricky. Please adjust the temperature and time.
MUST SHOPS in PALERMO
If you’d like to purchase Sicilian coffee, then go to Ideal Caffè Stagnitta, a roasting company, just off Plazzo Pretorio. Cannot find the way? No worries, the beautiful roasting aroma will lead you to the place. You can also try a cup first at its cafe, Casa Stagnitta adjacent to the shop.
I don’t remember the name, but the cheese Enrico’s friend makes – he said it ‘invented’ – was superb! You must try it!!
MUST STAY in ENNA
Bianko & Bianko bed and breakfast
First stay in 2013 on the way to Villa Romana del Casale
Second stay in 2016 to see the processions on Holy Monday
My first stay at Bianko & Bianko was so pleasant that I went back again. The host helped me a lot to plan the visit during the Holy Week – sent me the programme of the processions with useful tips. Her restaurant recommendations are always superb!
MUST STAY in AGRIGENTO
B&B Monastero Santo Spirito
Worth a stay for the church interior and the breakfast.
Great post with fabulous food. Love the sound of the majority of them.
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Thank you Sue! They are really nice – the pistachio cream is just divine…. Do try if you come across!
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Great post. I love pistachios too and the biscuits sound delicious. I’ve never baked with chickpea flour. The post makes me want to go back to Sicily too!! I must think about it for next year and look at your B&B. Thanks for all the tips.
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I’m thinking of baking Persioan (Middle Eastern?) chickpea biscuits – curious about roasted chickpea flour!
My pleasure! Looking forward your posts from Sicily!
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You always have the most authentic recipes with cool stories from your travels! 👍
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Thank you for stopping by Peter.
Maybe because I’m always sniffing around! 😀
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Spectacular…
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Thank you Ruchi!
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The food sounds amazing!
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Thank you for dropping by Christy.
And tastes amazing too! 🙂
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Mmmmm…. you have made me want pistachio everything! I have some cream… I might just try this!
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My post have made me so, too 😀
I know the cream itself is perfectly yummy but do try when you’d like something different!
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Sounds like you had a fabulous trip!
The chickpea cookies look great. Such an interesting idea. I need to get some chicpea flour and try them.
I love pistachios as well and use them often both it baked goods and in savory dishes. If interested, check this link for a few recipes with pistachios, it may inspire an idea for a recipe. 🙂
https://ronitpenso.wordpress.com/?s=pistachios
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Thank you Ronit! Your pistachio recipes are gorgeous! Now I’m trying to make fluffy yogurt cake, and your recipe gave me some hints! Thank you!!
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I’m glad to hear! 🙂
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This is a great post on both travel and cooking. It really makes me want to go to Sicily, or at least find some of their pistachios. I love baking with chickpea flour and this is a new way for me.
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Thank you Hilda! Glad you liked the post.
You need lots of room in your luggage when you go to Sicily!! Let me know if you have any nice chickpea flour recipes!
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This makes me hungry 😦 how do you find all these delicious snacks?
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I have eagle eye and dog nose power when it comes to food 😀
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The cookies with the black spirals look wonderful! I am a big fan of both sesame and pistachio but I agree, the contrast of colours is so eye-catching with the sesame. Your travel shots are great too – very itchy feet over here!
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Thank you for dropping by and the comment! We both need to feed our hungry soul and appetite in Sicily!!
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Oh, hope you’ve found nice fennel recipes.
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Beautiful! Love pistachios too 🙂
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Hello and thank you Leyla! Yep, pistachio is superb!!
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