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In ancient times, Genoese bakers identified them as small canestrelli, but "canestrellini al cocoa" have a character all their own. It goes without saying that they have become a children's favorite in Grondona's collection.
Made as they once were with the original shortcrust pastry recipe. Thanks to Grondona these pastries have now brought even more flavor into the tradition of Italian pastry making.
All the natural ingredients of simple canestrellini are also used in this biscuit.
Cocoa blends, drops of pure dark chocolate, worked with selected flours, egg yolks, sugar and a drop of lemon.