Soft almond crescents with dark chocolate and orange paste, coated with sliced almonds. Cocoa and citrus distinguish this version of our Kifferi.
The product
Chocolate is part of the recipe; these are not filled shortcrust biscuits. Pair them with Kifferi al Pistacchio to offer both versions from our workshop.
Codes, cases and prices in the catalogue reserved for retailers.
Legal name Biscotto alle mandorle e gocce di cioccolato fondente
sugar, ALMONDS (22.6%) (origin: Italy), sliced ALMONDS (20.3%) (origin: non-UE), ALMONDS (14.7%) (origin: Sicily - Italy), water, dark chocolate [Cocoa mass, sugar, cocoa butter, emulsifier: SOY lecithin, natural vanilla extract, (Cocoa min. 73%)] (4.8%) (origin: Italy), EGG white powder, orange paste, flavourings, cocoa powder
Allergens are shown in bold.
May contain cereals containing gluten, peanuts, milk, mustard, sesame, sulphur dioxide and sulphites
Conservare in un luogo fresco e asciutto, lontano da fonti di calore e luce diretta.
Shelf life 10 mesi dalla produzione, fine mese
| Energy | 2,013 kJ / 481 kcal |
|---|---|
| Fat | 32.8 g |
| of which saturates | 3.5 g |
| Carbohydrate | 32.4 g |
| of which sugars | 30.3 g |
| Fibre | 7.9 g |
| Protein | 13.1 g |
| Salt | 0 g |
Specialities
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.
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.
