Paste di Mandorla - biscotti alla mandorla siciliana 500 gr. Lizzano cooked and slow-ripening texture

cooked and slow-ripening texture

stir and then let the risotto cream for a few minutes before serving

which is followed by 40 days of resting in the bottle useful for imparting the authentic character typical of this distillate

pour in the rice and toast it over a high flame for about 3 minutes

Paste di Mandorla - biscotti alla mandorla siciliana 500 gr. Lizzano cooked and slow-ripening texturefrom the ancient sicilian tradition, the dry almond pastries are exceptional cookies. they are produced exclusively in an artisanal way with products of the land of sicily starting from the sicilian almond of Avola. Produced and flavored according to Sicilian tradition in a variety of aromas typical of the area such as orange, lemon, pistachio, etc. the package contains biscuits from mixed tastes. The product is ideal for breakfast, dessert at the end