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Giolì - Dolci di Siena - Wholesale Cookie - Cocoa ricciarelli with Apulian almonds in a 180 g box0
Giolì - Dolci di Siena - Wholesale Cookie - Cocoa ricciarelli with Apulian almonds in a 180 g box1
Giolì - Dolci di Siena - Wholesale Cookie - Cocoa ricciarelli with Apulian almonds in a 180 g box2
Giolì - Dolci di Siena - Wholesale Cookie - Cocoa ricciarelli with Apulian almonds in a 180 g box

Wholesale Cocoa ricciarelli with Apulian almonds in a 180 g box

Wholesale Cocoa ricciarelli with Apulian almonds in a 180 g box

Wholesale Cocoa ricciarelli with Apulian almonds in a 180 g box

Wholesale Cocoa ricciarelli with Apulian almonds in a 180 g box

WSP

$20.78 MSRP

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  • Estimated delivery Nov 25-Dec 5
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With Faire, shop unique wholesale products for your store from brands like Giolì - Dolci di Siena and more.


Locally sourced
No artificial sweeteners
No preservatives
Locally sourced
No artificial sweeteners
No preservatives

Description

It is said that Ricciarelli Giolì are "a poem that melts in your mouth," speaking of dedication, experience, and the search for the finest ingredients. In the cocoa recipe of this traditional biscuit from the city of Siena, the delicacy of Apulian almonds and the light note of bitter almond and cocoa balance the sweetness of the powdered sugar. The artisanal craftsmanship and expert browning provide fragrance and crunchiness, bite after bite.

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Details

Made in Italy Contains: Eggs, Sesame, Soy, Tree nuts, and Wheat Occasion Theme: Christmas Production: Locally sourced, No artificial sweeteners, and No preservatives Season: Holiday Season and Year-Round Shelf life: 1–3 months Storage: Shelf-stable Product Language: Italian Ingredients: ALMOND flour, thyme, EGG WHITE, candied orange paste (rind) orange, sugar, water), ammonium bicarbonate, vanilla, extract of Bitter almond The product may contain traces of CEREALS containing GLUTEN, MILK and milk-based products (including LACTOSE), SOY, SESAME. Weight: 200 g (7.05 oz) Dimensions: 8 x 8 x 13 cm (3.1 x 3.1 x 5.1 in) Packaging: Recyclable



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