400 grams (about 15 1/2 ounces) flour
150 grams (about about 5 1/4 ounces) butter (melted)
250 grams (about about 8 3/4 ounces) sugar
1 glass (6 ounces) of milk
Finely grated zest of 1 lemon
pinch of salt
1 envelop of Pane degli Angeli (1 bustina di lievito vanigliato)
Vanilla-flavored icing sugar. Then we sprinkled a layer of chopped Baci Perugina chocolates on top the custard cream before covering with the top crust. Set the biscotti on edge on the prepared baking sheet. Perfect for use in baking giving a delicate vanilla fragrance to soft cakes, sponge cakes, pastry and biscuits. Paneangeli. One for cooks :-). Well, we added some of our own touches like Galliano Vanilla liqueur in both the pastry and the cream. I found this Pistachio Tiramisu recipe months ago at http://www.nonnabox.com/pistachio-tiramisu-recipe.