Separate the egg yolks from the whites, whisk the egg yolks and put them aside.
In another bowl, instead wash it with the sugar until a light and fluffy mixture is obtained.
Also add the vanilla.
Then add flour and sifted yeast, pistachios flour, coloring and grated lemon peel.
Mix well, then gently incorporate the egg whites, stirring from bottom to top.
Pour the mixture into a 35×35 mold lined with parchment paper and bake at 175 ° C for about 15 m, inuti in already hot convection oven.
Once ready, take out immediately, cover with a second sheet of parchment paper, rolled up gently and let it cool completely.
Meanwhile, prepare the stuffing.
Knead the mascarpone and pistachio cream into a large bowl until a smooth filling is obtained.
Once completely cold, resume the biscuit dough, gently open it and sprinkle it evenly with the cream of pistachios and mascarpone, leaving 1 or 2 cm free along the edges.
Roll up the biscuit dough again.
Your pistachio roll is ready: sprinkle with icing sugar, add, if you like, some pistachio or some pistachios, and serve.
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