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.