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Occhio di bue is a delicately crunchy vegan shortbread topped with a tasty homemade apricot compote. The cookies are baked at low temperature after allowing the dough to rest for at least 24 hours. The result? A fine shortbread, with 10% less sugar than similar recipes. A pure delight
Packaging: 75gr in an ecological bag.
Ingredients: unbleached flour - vegetable margarine (without palm oil or hydrogenated fats) - brown sugar - soy milk - yeast - apricot sauce - salt.
Allergens: may contain traces of almonds.
|Amount per serving||Value for 100g / 100mL|
|of which sugars (g)||21.4|
|of which saturated (g)||12.8|