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Crumbly pralines

By: Danita
Crumbly pralines

For the pistachio pastry

250g 00 flour 

125g butter 

100g icing sugar 

50g ground pistachios 

25g pistachio paste 

45g egg yolks 

A pinch of salt 

Fabbri amarenas in syrup 

White chocolate 

Dark chocolate 

Cocoa butter (or use a bit of butter or peanut oil if you don’t have any) 

Bronte pistachios


20 - 60 minutes


x 30


Mix the butter and sugar together in a food processor with a dough hook. Add the egg yolks, the pistachio paste, the flour and the ground pistachios and stir until the dough is smooth and firm. Roll out the pastry between two sheets of baking paper (so it will cool more quickly and evenly) and leave to rest in the refrigerator. Drain the amarenas from the syrup (but don’t throw the syrup away, as you can use it for another recipe). Take a piece of pastry, flatten it in the palm of your hand, put an amarena in the center and then press closed to form a ball.

Repeat with the rest of the pastry and then put the balls in the refrigerator to cool. Bake in a pre-heated oven at 180°C until they are slightly golden.

Remove from the oven and leave to cool. Melt the dark and white chocolate separately in the microwave, and add cocoa butter to make it smoother. Dip the pastry balls in the white chocolate and then leave to cool. Then dip it in the dark chocolate. Dunk in chopped pistachios and leave to cool. Serve and enjoy!!

Recipe by Danita