Pistachio Sbricciolona

Preparation info

    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This biscuit is a version of the original from Ferrara in Italy. Sbricciolona means ‘she that crumbles’ and is an apt description. At the restaurant we serve the biscuits with something creamy and something fruity. One day it may be roast apricots and mascarpone, another it may be raspberries and whipped cream. You can also substitute another nut for the pistachios - in my earliest version it was almond.