Laura has wisely balanced cinnamon, ginger, nutmeg and cloves, making the scent and flavor of this classic biscuit unique and unforgettable. He then used cane sugar mixed with Mascobado, a fair-trade integral sugar produced in the Philippines by organic farming, with an artisanal method that retains all its nutritional values.
The sweetness of candied orange and the aroma of its peel are combined with the intensity of dark chocolate to create a perfect marriage to the palate.
It is the recipe of the legendary aunt Giuliana with whom Laura spent her summers.
Vanilla and chocolate pieces are the protagonists of this friable, fragrant and fragrant biscuit.
Not a simple biscuit with pistachios. His personality is given by the combination of these with whole wheat flour, honey and a touch of ginger.
An enveloping embrace of flavors in this original Laura recipe.
Intrigued by an old recipe that did not include eggs in its preparation, Laura has it in time personalized to find its version: abundant pieces of dark chocolate and small flakes of pink Himalayan salt, which can surprise the palate and give away a small precious moment of pure gluttony.
Born from the creative inspiration of Laura Raccah expert pastry globetrotter, handmade cookies with lots of love, kosher certificates, free of preservatives, free of milk and its derivatives, composed only with quality ingredients qi Chocolate biscuits are Vegan.
The presence of oatmeal, sweetened by Italian honey, with raisins and sesame, give the right amount of energy you need when you wake up. Organic flour and cane sugar make it a genuine and light biscuit. A crispy biscuit and perfect to start the day with a smile.
Born from the creative inspiration of Laura Raccah expert globetrotting pastry, handmade cookies with lots of love, kosher certificates, without preservatives, without milk and its derivatives, composed only with quality ingredients
Chocolate biscuits are Vegan.
A delicious biscuit, even more 'crumbly' because enriched with abundant oat flakes and cranberries and in the end the aroma of lemon zest.
These biscuits are made with SIDAMO coffee, an Ethiopian coffee variety, roasted by Le Piantagioni del Caffè.
Best served at the end of the meal with Sambuca liqueur, grappa or brand.
WHEAT flour, butter (MILK), sugar, EGGS, coffee, sea salt
This shortbread features a special essential rose oil-based aroma.
It goes well with champagne, particularly with rosé champagne.
WHEAT flour, butter (MILK), sugar, EGGS, natural rose flavouring, sea salt.
These buttery biscuits, generously studded with chocolate pearls, are a natural partner to English Breakfast tea; they also go beautifully with fine aged brandy.
WHEAT flour, butter (MILK), dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: rapeseed lecithin, natural vanilla flavouring), sugar, EGGS, sea salt.