Pistachio Pandoro Truffles ___

Ingredients

For the Truffles:

1 - 1 1/2 inch thick slice Pandoro
0.33 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

Directions

Yield: about 15 Truffles

Get the products needed in this recipe HERE

In a mixing bowl, break up the Pandoro into small pieces using your hands.

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.

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.

Roll each ball in the crushed pistachios.

Chill for 2 hours or overnight. Serve chilled.