1) Make a well with the flour, baking powder, a pinch of salt, and sugar.
2) Place the beaten egg in the center and begin to mix the flour with a fork, gradually adding the oil to the trickle.
3) As the mixture begins to stick together, add the spoonful of pistachio cream Bontosa (كريمة الفستق).
4) Work the dough, make a loaf, wrap in cling film, and let it rest in the fridge for about 30 minutes.
5) Roll out small portions of the dough (it is quite sizzling but press well) with a rolling pin and cut out the desired mold with a large stick to make the holes (see the sequence of the photos).
6) Bake at 170 ° C until golden brown, about 18/20 minutes.
Procedure for Panna cotta with pistachio cream كريمة الفستق
Soak the isinglass in a container with cold water, in the meantime put the cream in a saucepan with the sugar and heat everything over low heat, stirring often, when the isinglass has become soft, squeeze it and add it to the hot cream, always mixing very well, remove it from the heat and allow it to cool. Put it with a ladle in the molds, I used small glasses but you can use whatever you want or even a large mold and then cut it into slices when serving, let the panna cotta glasses rest in the refrigerator for at least 3 hours and when they will be cold and well thickened, put on each one a generous teaspoon of Bontosa pistachio cream (كريمة الفستق) and chocolate flakes.