Step by step

The Nutella biscuits are ready! For all you gluttons!

We recommend making the pastry in advance and keeping it in the fridge, wrapped in cling film, for as long as a day - the result will make your pastry even more crumbly. Also, if you don’t have any proper pastry cutters, you can easily use a coffee cup or glass and get perfect circles just the same.
The Italian name for these biscuits is ‘frollini’, a term which comes from the Italian for shortcrust pastry. You can also make variations of the pastry in any way you want: with chocolate, vanilla, and in many other ways.


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