Italian Cakes & Dessert Recipes Italian Christmas Cookies & Recipes


Pistachio cream is delicious and easy to prepare.

The ingredients needed for this recipe are few and simple.

You only need good quality pistachios, with the addition of a few other things, you can for example combine them with oil, melted white chocolate and in a few steps you will be able to get a spreadable cream as good as the one bought at the supermarket.

The secret to making a good spreadable cream is to soak pistachios for half a day.

With this simple operation we will create a smooth, soft, bright green pistachio cream.

Once it is ready, we can spread it on bread or use it to fill many different desserts, as well as typical leavened desserts of the holidays: an artisan panettone, Easter dove or Carnival chiacchiere!

Or store it in a jar and use it for a snack or breakfast, along with rusks, dry cookies or toast.





  • 1 cup of shelled pistachios (unsalted)
  • 3/4 cup of white chocolate
  • 1/2  tbsp of butter
  • 1/2 cup of sugar
  • ¼ cup of milk




Heat some water in a small saucepan.

Once it reaches a boil, boil the pistachios for about 10 minutes.

Doing so will make it easier to remove their husks!

In a small saucepan, melt the white chocolate in a double boiler along with the milk and butter.

Slowly melt the chocolate by turning it gently with a wooden spoon.

Once the pistachios have simmered for about 10 minutes, drain them and place them on top of a clean, dry cotton cloth.

After that, close the cloth into a bag with the pistachios inside and shake it so that the skins come off.

Once the cleaning job is done, place the pistachios in a food processor and chop them finely.

In the saucepan, combine the chopped pistachios with the white chocolate and sugar.

Mix everything together until you get a fairly thick cream.

At this point let the pistachio cream cool and…get ready to enjoy it!

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