Hazelnuts

An icon of Perbellini biscuit-making: a crumbly shortbread with toasted Piedmontese hazelnut kernels, the union of flavor and delicacy in a small dessert.

The Noccioletto was conceived in the late 1980s as an end-of-meal pastry, and we have continued to produce them ever since, given their enormous success.
Ideal to offer either as an end to a meal or as a breakfast cookie.

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