Perfect for a break: our madeleines with\ncoffee and pistachios will amaze you!
\n
\n4 eggs
\n180 grams of sugar
\n200 grams of flour
\na small teaspoon of baking powder
\n150 grams of salted butter
\n1 cup of 100% Arabica Vergnano coffee prepared with the moka pot
\n50 g of chopped pistachios
\n
\nMelt the butter and let it cool – in the meantime, whip the eggs with the\nsugar, they must be very frothy – add the butter and mix well – add the sifted\nflour and yeast and mix it- prepare a the coffee with the moka pot and add the\ncup of coffee to the mixture and continue to mix it – at the end add half of\nthe pistachios to the mixture and leave half to garnish – when the mixture is\nready, cool it in the fridge for two hours and butter a pan for madeleines and\npour the mixture into the molds (be careful not to overfill them!) – cook it\nfor 10-12 minutes in the oven at 210 \u00b0 – when they are ready, take them out and\nlet them cool – you can garnish with chocolate glaze and pistachio powder!<\/p>\n","protected":false},"excerpt":{"rendered":"
Perfect for a break: our madeleines with coffee and pistachios will amaze you! 4 eggs 180 grams of sugar 200 grams of flour a small teaspoon of baking powder 150 grams of salted butter 1 cup of 100% Arabica Vergnano coffee prepared with the moka pot 50 g of chopped pistachios Melt the butter and […]<\/p>\n","protected":false},"author":1,"featured_media":9962,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[713],"tags":[],"class_list":["post-10886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"yoast_head":"\n