Irregularly shaped, crunchy biscuits with chopped hazelnuts. Brutti e Buoni are distinguished by their hazelnut flavour and rough surface.
The product
In a shop’s hazelnut selection, they complement Morbidi alla Nocciola and Torta di Nocciola. The three differ in dough, shape and texture.
Codes, cases and prices in the catalogue reserved for retailers.
Legal name Biscotto croccante alla nocciola
Piemonte IGP chopped HAZELNUTS (50.5%) (origin: Italy), sugar, type 0 soft WHEAT flour, sugar, EGG white powder, natural vanilla flavouring
Allergens are shown in bold.
May contain peanuts, soy, milk, mustard, sesame, sulphur dioxide and sulphites
Conservare in un luogo fresco e asciutto, lontano da fonti di calore e luce diretta. · Conservare in luogo fresco e asciutto, lontano da fonti di calore e dalla luce diretta
Shelf life 10 mesi dalla data di produzione
| Energy | 2,233 kJ / 534 kcal |
|---|---|
| Fat | 30.9 g |
| of which saturates | 2.3 g |
| Carbohydrate | 61.3 g |
| of which sugars | 45.3 g |
| Fibre | 5.2 g |
| Protein | 9.4 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.
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.
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.
Meliga is the Piedmontese word for maize. Cornmeal gives these biscuits their golden colour and slightly grainy texture; the recipe also contains wheat flour.
