Description
Quaresimali almond biscuits, baked with Tritordeum.
Quaresimali are crisp almond biscuits in the family of Tuscan cantuccini; their name comes from Quaresima, Lent. Il Mulino Calogiuri bakes them with Tritordeum flour, from the natural cross of durum wheat and wild barley, together with sugar, toasted almonds, fresh eggs, olive oil and lemon zest. The producer describes a crunchy texture with a delicate, lightly toasted flavour.
Tritordeum was developed in southern Spain by crossing durum wheat with a wild South American barley, and has been sold as a grain since 2013. Bakers value it for the golden colour and the sweet, aromatic note it brings to doughs.
For restaurants and chefs. At the end of the meal, plate them with a dessert wine or with espresso. Crushed, they add crunch to gelato, semifreddo and layered spoon desserts. The 250 g bag portions easily into small plates of petit fours.
For specialty and Italian stores. Almond biscuits for dunking are a familiar Italian purchase, and the Tritordeum flour adds a point of difference. They sell as a gift next to dessert wines and coffee, and as a seasonal item around Easter and Christmas. The cantuccini comparison lets staff explain them in a few words.
Specs: 250 g, case of 10, shelf life 12 months, Puglia (Italy).
Ingredients: Tritordeum flour, sugar, toasted almonds, fresh eggs, olive oil, raising agents, lemon zest.
Nutrition per 100 g: 189.5 kcal, fat 3.67 g (saturated 3.2 g), carbohydrates 37.77 g (sugars 20.66 g), fibre 3.54 g, protein 7.92 g, salt 0.01 g.
Allergens: gluten, eggs, nuts (almonds).
