Pistachio and Nutella soft biscotti
- 180 g. Original Sicily Pistachio Sweet Spread
- 135 g. "00" Flour (plain flour will work as well)
- 1 egg
- Pistachio flour
Pour the Pistachio Sweet Spread in a bowl and mix with the egg until you obtain a smooth finish.
Slowly add the flour (pass it through a sieve to avoid clots) and work the mix with a spatula. When you poured all the flour, keep working the dough with your hands until you obtain a smooth and compact dough (a bit softer than pizza and bread dough).
Cover the dough with cling wrap and put in the fridge for at least half an hour, to thicken a bit.
After 30 minutes or more, divide the dough into small pieces, roll them into balls and then into the pistachio flour, and then place them on a baking tray with space around them.
Make a little "crater" in the middle of the biscuits with the finger, fill them with nutella and put in the oven for 10 minutes at 180 deg.
Take off the oven, add some more nutella if you want and they are ready!!