< Back to recipes

Cocoa and Cremadelizia Pistacchio Kisses

Di iFood e Un'americana tra gli orsi
15 Min.
6 people


For the cocoa kisses

• 1 egg
• 50 g butter
• 65 g icing sugar
• 150 g Italian “00” flour
• 30 g unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 cup unsweetened coffee
• Cremadelizia Pistacchio Babbi to taste

Get to know

Cremadelizia Pistacchio

Find out more

  • Prepare the dough: put the sifted flour, cocoa and baking powder in a large bowl and make a well in the centre. Add the lightly beaten egg, butter and icing sugar.
  • Knead quickly with your hands, mixing all the ingredients together. Shape the dough into a ball, flatten it and cover with cling film. Place in the fridge to rest for an hour.
  • Take the cocoa dough and, with the rolling pin, roll it out to a thickness of about 1/2 centimetre. With a small round cutter, cut out the biscuits. Roll the biscuits in the palm of your hands to form balls and place them on a baking tray lined with baking paper.
  • Bake in a preheated oven at 180° for 10 minutes. Leave to cool completely, preferably overnight. With a sharp knife, cut a small hole in the centre of each biscuit, on the flat side. Using a teaspoon, pour a little coffee into each hole. Join the biscuits two by two with Cremadelizia Pistacchio Babbi.
  • Keep the kisses in the fridge before serving.


    Contact us

    Do you want to know more about Babbi Pistachio?