Soft almond-based crescents with pistachio paste and sliced almonds on the outside. Their shape and texture distinguish Kifferi from shortcrust biscuits.
The product
We also make Kifferi al Cioccolato: two flavours to compare, both crescent-shaped. Serve them with tea or coffee.
Codes, cases and prices in the catalogue reserved for retailers.
Legal name Biscotto alle mandorle e pistacchio
sugar, ALMONDS (24.0%) (origin: Italy), sliced ALMONDS (19.4%) (origin: non-UE), ALMONDS (16.0%) (origin: Sicily - Italy), water, orange paste, PISTACHIO paste [water, glucose syrup, glycerol, flavouring substances, stabiliser: E415, colourings E102, E131, preservatives: potassium sorbate (0.2%), acidifier: citric acid] (1.5%) (origin: paesi UE), EGG white powder, flavourings
Allergens are shown in bold.
May contain cereals containing gluten, peanuts, soy, 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 data di produzione
| Energy | 1,972 kJ / 471 kcal |
|---|---|
| Fat | 31.8 g |
| of which saturates | 2.4 g |
| Carbohydrate | 31.8 g |
| of which sugars | 30.9 g |
| Fibre | 7.4 g |
| Protein | 13.2 g |
| Salt | 0 g |
Specialities
Meliga is the Piedmontese word for maize. Cornmeal gives these biscuits their golden colour and slightly grainy texture; the recipe also contains wheat flour.
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.
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.
