Fiori di Mandorla - gluten-free pastries

Pure Italian feeling: gluten-free Fiori di Mandorla

What's special about our Fiori di Mandorla? They are lovingly handmade for you. And you can taste it! With its wonderfully soft marzipan note, our gluten-free Fiori di Mandorla are the ideal accompaniment to any coffee. The strong taste of almonds combined with the fruity aroma of lemon gives this special Italian cookie its unique taste.

By the way: Did you know that, in addition to our delicious Fiori di Mandorla, we also have our tasty gluten-free Hazelnut Fiori? Crunchy on the outside and soft on the inside - with an unmistakable hazelnut flavor. The light orange note skilfully rounds off the strong nutty taste.

The perfect addition to your next gluten-free coffee table!

Sales description: Fine almond cookies

Shelf life: at least 42 days

Good to know: our ingredients.

Marzipan paste

Marzipan paste is the preliminary stage of marzipan and is created during its production. It is made from two parts sweet almonds and one part sugar, which must never be more than 35%. The mixture must also contain a maximum of 17% moisture and at least 28% almond oil. The marzipan paste is often used in baking and gives pastries, cakes and the like a very special aroma.

Almonds

Almonds belong to the stone fruit family and are therefore not, as most people assume, nuts. Nevertheless, they are in no way inferior to nuts, as almonds are also full of nutrients and are therefore not only versatile, but also quite healthy. It is particularly good to eat almonds unpeeled, as fatty acids, vitamins, fiber etc. are mainly found in the almond skin.

Invert sugar

Invert sugar is often used in the production of foodstuffs and is usually found as a syrup whose starting material is sucrose or starch. This is broken down to produce a mixture of dextrose (glucose) and fruit sugar (fructose). In contrast to conventional white sugar, invert sugar is slightly sweeter and no longer crystallizes. This gives products a creamy, smooth consistency. Invert sugar is used particularly frequently in sweet foods, including pastries, cakes, sorbets and ice creams. It is also often used to sweeten bread and rolls.