Two hazelnut shortcrust biscuits joined with dark chocolate. The filling contains at least 73% cocoa, bringing together the distinct flavours of hazelnut and chocolate.
The product
This is the classic recipe in our Baci range. Explore Dark, Rum, Venere, Caramello and Baci POP to compare doughs and fillings.
Codes, cases and prices in the catalogue reserved for retailers.
Legal name Biscotto alla nocciola e cioccolato fondente
BUTTER from the Piedmont Alps, sugar, type 0 soft WHEAT flour, Piemonte IGP HAZELNUT flour (17.9%) (origin: Italy), Filling (9.1%): dark chocolate [Cocoa mass, sugar, cocoa butter, emulsifier: SOY lecithin, natural vanilla extract, (Cocoa min. 73%)] (origin: Italy)
Allergens are shown in bold.
May contain eggs, peanuts, 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 | 2,469 kJ / 590 kcal |
|---|---|
| Fat | 41 g |
| of which saturates | 20.2 g |
| Carbohydrate | 52.4 g |
| of which sugars | 30.2 g |
| Fibre | 3.4 g |
| Protein | 6.2 g |
| Salt | 0 g |
Baci di Dama
Shortcrust biscuits made with wheat, almonds and rice flour, with a lemon filling and yellow shells. The safflower and lemon preparation listed in the ingredients gives the dough its colour.
Baci di Venere combine shortcrust dough made with Venere rice, wheat and almonds with a Ruby chocolate filling. They are a different recipe from the hazelnut Baci.
Orange and cinnamon in the filling; wheat, almonds and rice flour in the shortcrust dough. Beetroot and safflower preparations give these Baci POP their orange shells.
Green shortcrust biscuits made with wheat, almonds and rice flour, joined with a pistachio filling. Spirulina gives the shells their colour.
