Falcone Soft Amaretti D'Abruzzo with pistachio - 170 gr
Rif: ME092
€4,35 IVA 10%
Prezzo senza IVA: €3,95
If you're in the mood for something sweet and unique, try the Soft Amaretti by Falcone. Made with genuine pistachios, they offer a simply delicious taste. With a soft texture that melts in your mouth, these amaretti are perfect for those who love bold yet balanced flavors. Ideal for a sweet break at any time of the day.
These amaretti pair beautifully with a cup of strong coffee or a warm tea. They are also excellent at the end of a meal, served over a bowl of vanilla ice cream.
- Intense flavor
- Soft texture
- Ideal with coffee
Pairs and Tips:
Experience the versatility of Falcone Amaretti Morbidi D'Abruzzo with pistachio by pairing them with a cup of espresso coffee to enhance their intense taste. They can also be crumbled on a cup of vanilla ice cream to add an unexpected crunch. For a special evening, try them as a unique base for tiramisu, replacing ladyfingers with these soft amaretti for a touch of originality and a delicate pistachio hint. Perfect for a refreshing afternoon break, pair them with a glass of passito or moscato.Ingredients
Apricot almond flour (armelline) 30%, sugar, almond flour 10%, pasteurized egg white, pistachio flour 3.5%, natural flavors, honey, raising agent: ammonium bicarbonate, flavors, chlorophyll.Allergens
Eggs, almonds, pistachios.Nutritional Values
| Value | Per 100g | Per portion (10 g) |
|---|---|---|
| Energy | 1997 kJ (478 kcal) | 200 kJ (47 kcal) |
| Fat | 27.25 g | 2.73 g |
| of which saturates | 6.4 g | 0.64 g |
| Carbohydrates | 42 g | 4.2 g |
| of which sugars | 35 g | 3.5 g |
| Fibre | 3.9 g | 0.39 g |
| Protein | 14.3 g | 1.43 g |
| Salt | 0.1 g | 0.01 g |
| Fruits, vegetables, and nuts (estimate) | 43.5% | 43.5% |
We always do our best to provide you with accurate and up-to-date information, but we still recommend checking the product label before consuming it, especially if you have allergies or intolerances. Any variations by the manufacturer are not our responsibility.