In a bowl, whisk the egg with the sugar until the mixture is light, foamy and frothy. Add the diced butter (or the vegetable oil) mixing gently until well combined. Sift in the rice flour, the unsweetened dark cocoa powder and the yeast, if desired. Stir the dough and then transfer it on a lightly floured pastry board.

Knead dough until it becomes even and smooth. Wrap the dough in plastic wrap and refrigerate for about 1 hour. Then roll out the pastry dough to a thickness of about 5 mm.

Cut out the biscuits using your preferred pastry cutter and arrange them in a single layer on a baking tray with parchment paper. Bake in a preheated oven at 175° C / 347° F (static mode) for about 10-12 minutes. Let the biscuits cool.

For the mascarpone cheese cream, in a bowl, stir the very cold mascarpone cheese, the cold fresh cream and sifted powdered sugar. Whisk the mixture with the electric beaters until smooth and evenly combined. Half the cream in two different bowls. In one bowl, add 2-3 tablespoons of hazelnut cream stirring until the cream becomes evenly combined. In the second bowl, do the same with 2-3 tablespoons of pistachio cream. Transfer the cream in two different piping bags. Pipe a generous amount of cream onto the flat side of one frollino biscuit, then sandwich it with a second biscuit. Serve immediately or store in the refrigerator until ready to serve.

BUON APPETITO!
Mamma Rosetta