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Pistachio pinwheel ®

This year I have adapted the traditional recipe for coconut roulade with pistachios & Amaretto. And the result? Irresistibly delicious roulade. Try it yourself!

Preparation time 30 minutes


  • 3 tbsp cocoa
  • 1 container sweet condensed milk
  • 4 packs Marina biscuit
  • 3 tbsp Amaretto liquor
  • 1/2 cup butter
  • 1/2 cup powder sugar
  • 1 tbsp vanilla sugar
  • 1/2 cup grated pistachios


Grate biscuits finely in the processor and do all ingredients into a bowl. Mix it all very wel and then put on the table plate, and beat the dough until smooth and polished (see photo).

Then mix the butter, powdered sugar and vanilla sugar together in other bowl. When its done add grated pistachios.

Spread the pistachio mixture evenly on the dough rolled up to size: width 20 cm and length of about 40 cm. Not too thin and not too thick.

Slowly roll. Do not powder the working place with anything!

Wrap in aluminum foil and let cool for at least 3 hours.

About 20 minutes before serving slice it into 3-5 mm thick slices.

Marina biscuit are original Slovak biscuits with secret recipe but it is delicious in this roulade. If you can’t get them, you can use also other soft butter biscuits as well. Only the taste will remain different as Marina biscuits includes fennel and anise, which gives the roulade so specific and original flavor.

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