Traditional egg sponge finger, sweet, light, very fluffy.
Delicious almond biscuit made with a recipe handed down from the late 19th century, Girona Excel.lent seal.
Delicious biscuit with a touch of hazelnuts, egg, butter and dipped in chocolate fondant.
Crunchy biscuit mille-feuille filled with coconut cream.
Crunchy biscuit mille-feuille filled with coconut cream and dipped in authentic chocolate fondant.
Crunchy biscuit mille-feuille filled with chocolate cream.
Crema del Canigó
Handcrafted biscuit recipe with almonds, egg and butter.
Wheat flour, sugar, chocolate (cocoa paste, sugar, cocoa butter, emulsifier: soy lecithin), coconut oil, fresh eggs, fresh butter, almonds, dextrose, raising agents (sodium and ammonium bicarbonate), grated coconut, milk powder, hazelnuts, glucose syrup, salt, lemon essence oil.
Keep in a cool, dry place.
Nutrition facts (100 g)
|Energy||1,980 kJ/ 472 Kcal|
|Of which: saturates||9.7 g|
|Of which: sugar||31.5 g|