Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Enjoy Hazelnut Sablé biscuits: gluten-free and lactose-free sweets with authentic flavor and selected ingredients. Try them now and discover more!
Sablé: Mix the butter at room temperature with the pastry flour using electric beaters.
In a separate bowl combine the hazelnut flour, cornstarch, sugar and salt. Add everything to the previous mixture and, once well combined, add the egg white and water.
Cut out two discs and make a hole in the center of one. Bake at 180°C for 12/15 minutes. Once cooled (be careful, they are delicate) add the hazelnut cream.
Hazelnut cream: Toast the hazelnuts in the oven at 160°C. Put them in a fairly powerful blender with the cocoa and sugar.
Blend with short pulses until it becomes a cream.
Warm the milk (without bringing it to a boil) and melt the chocolate in a double boiler. Combine the two and finally put them in the blender together with the hazelnuts.
Italia
| Energy (kcal) | 485.69 |
| Carbohydrates (g) | 37.41 |
| of which sugars (g) | 23.14 |
| Fat (g) | 34.57 |
| of which saturates (g) | 12.58 |
| Protein (g) | 7.41 |
| Fibre (g) | 3.78 |
| Salt (g) | 0.02 |
