Pistacchio sablé (pistachio shortbread)
I like baking with real, natural ingredients. Those that express their true colours and flavours, no matter how pale or subtle they may be. It is said that you can tell a good gelateria by certain characteristics of its pistacchio gelato and fruit sorbets (which is, perhaps, a conversation for another post). Here, I have created a simple dessert that shows off five elements, each with their own very particular qualities.
Pistacchio: rich and buttery, lending a greenish hue.
Ricotta: soft, slightly sweet, and very milky.
Strawberries: bright, plump, and full of flavour in even the smallest bite.
Mint: vibrant and punchy, almost stinging the tongue.
Honey: delicate, sticky, and a floral hint that is just right.
- 100 g finely chopped pistacchi
- 70 g raw cane sugar
- 1 pinch sea salt
- zest of 1 lemon
- 100 g white spelt flour
- 70 g butter
- 160 g ricotta
- 3 tbsp honey (millefiori)
- 8 small strawberries
- 16 leaves of fresh mint
Finely grind the pistacchi and the sugar with a mortar and pestle or a food processor. Add the lemon zest, salt, and sifted flour, mixing well.
Add the butter in small pieces. Working quickly with your fingertips (to not heat up the butter), combine the ingredients until you obtain a homogeneous dough.
Take a tablespoon (about 20 g) of dough and roll it into a small ball. Place it on a baking pan prepared with parchment paper, and press it down carefully to create a flat cookie (about 6 cm in diameter). Repeat.
Bake the sablé for 10 minutes at 180°C. Let them cool on the pan for a few minutes, and then transfer to a cooling rack.
Place the ricotta in a bowl and whip it with a fork to give it a light and airy consistency. Wash the strawberries and cut them into quarters, leaving the stem and leaves attached.
On each cookie, place a teaspoon (about 10 g) of ricotta, drizzle with honey, and top with two pieces of strawberry and a mint leaf.