Amaretti d’Acqui have a thin crust and a soft centre. The dough is almond-based and the biscuits are shaped by hand in our Acqui Terme workshop.
The product
We make the soft version. For a choice of textures, pair them with crunchy Brutti e Buoni or with Morbidi alla Nocciola for a different flavour.
Codes, cases and prices in the catalogue reserved for retailers.
Legal name Pasticcino della tradizione alla mandorla
ALMONDS (45.2%) (origin: Italy), sugar, water, icing sugar, EGG white powder, potato starch, flavourings, preservative: potassium sorbate (potassium sorbate)
Allergens are shown in bold.
May contain cereals containing gluten, peanuts, soy, milk, mustard, sesame, sulphur dioxide and sulphites
Conservare in luogo fresco e asciutto, lontano da fonti di calore e dalla luce diretta
Shelf life 10 mesi dalla data di produzione
| Energy | 1,709 kJ / 408 kcal |
|---|---|
| Fat | 24.2 g |
| of which saturates | 1.9 g |
| Carbohydrate | 36.7 g |
| of which sugars | 35.9 g |
| Fibre | 5.7 g |
| Protein | 10.3 g |
| Salt | 0 g |
Specialities
Soft almond crescents with dark chocolate and orange paste, coated with sliced almonds. Cocoa and citrus distinguish this version of our Kifferi.
Irregularly shaped, crunchy biscuits with chopped hazelnuts. Brutti e Buoni are distinguished by their hazelnut flavour and rough surface.
Butter puff pastry folded into a fan shape, with sugar that caramelises during baking. Ventagli are crisp and layered, also known as prussiane or palmiers.
Meliga is the Piedmontese word for maize. Cornmeal gives these biscuits their golden colour and slightly grainy texture; the recipe also contains wheat flour.
