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Assorted Sicilian Cookies (Moretti & Canestrini), 14.1oz (400g) Gift Tin

Original price $49.90 - Original price $49.90
Original price
$49.90
$49.90 - $49.90
Current price $49.90
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in stock, ready to be shipped

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Product Information

Description

Embark on a journey through Sicily’s finest flavors with Peluso’s Assorted Sicilian Cookies. This exquisite collection features two iconic treats: the indulgent Moretti, crafted with hazelnut biscuits, luscious hazelnut spread, and a velvety dark chocolate coating, and the charming Canestrini, buttery, crumbly cookies infused with the rich flavor of pistachios.

Perfect for sharing or savoring solo, this assortment offers a delightful variety of textures and flavors, bringing the essence of Sicilian tradition to your table. Whether paired with coffee, tea, or enjoyed as a dessert, these cookies are a taste of Italian craftsmanship at its finest.

Ingredients

Pistachio Cream-Filled Moretti Pistachio Cream (44% minimum): Sugar, vegetable oils and fats (sunflower oil, palm oil, palm kernel oil), skimmed milk powder (10%), cocoa butter, whey powder, lactose, emulsifier (E322 - sunflower lecithin), natural flavoring. Biscuit (44%): Wheat flour (type 00), vegetable margarine (fats: palm oil, sunflower oil), sugar, pasteurized whole eggs, flavorings. White Chocolate with Pistachio (11.8%): Sugar, vegetable fats (palm kernel), pistachio paste (15% minimum - pistachio, natural coloring E141), skimmed milk powder, cocoa butter, lactose, emulsifier (E322 - sunflower lecithin), flavorings, toasted pistachio (0.2%). Hazelnut Cream-Filled Moretti Hazelnut Cream (44% minimum): Sugar, vegetable oils (sunflower oil, palm oil, coconut oil), hazelnuts (14%), cocoa powder, skimmed milk powder, lactose, whey powder, emulsifier (soy lecithin - E322), flavoring. Biscuit (44%): Wheat flour (type 00), vegetable margarine (fats: palm oil, sunflower oil), sugar, pasteurized whole eggs, flavorings. Dark Chocolate with Hazelnut (11.8%): Cocoa mass, sugar, cocoa butter, soy lecithin (E322), vanilla extract, toasted hazelnut (0.2%). General Biscuit Composition Biscuit Base: Wheat flour (type 00), vegetable margarine (palm oil), sunflower oil, sugar, starch, pasteurized fresh eggs, butter, dextrose, milk protein, leavening agents (sodium hydrogen carbonate, disodium phosphate), wheat starch, salt, flavorings. Stuffed with Pistachio Cream (30% minimum) Pistachio Cream Filling: Sugar, vegetable oils and fats (sunflower oil, palm oil, palm kernel oil), pistachios (15%), skimmed milk powder (16%), cocoa butter, whey powder, lactose, emulsifier (sunflower lecithin - E322), natural flavoring, toasted pistachio (0.5%). Stuffed with Hazelnut Vegetable Cream (50% minimum) Hazelnut Cream Filling: Sugar, vegetable oils (sunflower oil, palm oil, coconut oil), hazelnuts (14%), cocoa powder, skimmed milk powder, emulsifier (soy lecithin - E322), flavoring, toasted hazelnut (0.5%).

UPC: 8021022000412

Disclaimer: While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. mypanier.com assumes no liability for inaccuracies or misstatements about products.

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