Pistachio Pandoro Truffles

Pistachio Pandoro Truffles.

Pistachio Pandoro Truffles


For 1 Batch(es)

For the Truffles:

  • 1 - 1 1/2 inch thick slice Pandoro
  • 1/3 cup Pistacchio Spread, plus extra for filling the truffles
  • 2 packets Vanillina powder or 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons whole milk, half n half or heavy cream
  • 2 cups Crushed pistachios for rolling


  1. Yield: about 15 Truffles
  2. Get the products needed in this recipe HERE
  3. In a mixing bowl, break up the Pandoro into small pieces using your hands.
  4. Add the pistachio spread, Vanillina, almond extract and milk. Mix using a spatula until all the ingredients are fully incorporated and the mixture forms a paste.
  5. Scoop out 1 tablespoon at a time and roll into a ball. Flatten the ball into a disk and add 1/2 teaspoon of pistachio spread to the center. Seal the balls and roll them closed using a little more dough if you need.
  6. Roll each ball in the crushed pistachios.
  7. Chill for 2 hours or overnight. Serve chilled.



Be the first to post a review

You must be logged in to review