A hazelnut biscuit with a cracked surface and a soft centre. Morbidi alla Nocciola share the amaretto shape, with a different flavour from the almond version.
The product
Choose them alongside Amaretti d’Acqui to compare two soft biscuits, or with Brutti e Buoni for contrasting textures.
Codes, cases and prices in the catalogue reserved for retailers.
Legal name Pasticcino morbido alla Nocciola
sugar, HAZELNUT flour (29.3%) (origin: Italy), Piemonte IGP HAZELNUT flour (20.5%) (origin: Italy), water, icing sugar, potato starch, EGG white powder, flavourings
Allergens are shown in bold.
May contain cereals containing gluten, peanuts, soy, milk, mustard, sesame, sulphur dioxide and sulphites
| Energy | 1,845 kJ / 441 kcal |
|---|---|
| Fat | 30.3 g |
| of which saturates | 2.2 g |
| Carbohydrate | 40.8 g |
| of which sugars | 34.7 g |
| Fibre | 4.8 g |
| Protein | 7.6 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.
