This traditional Beira Baixa recipe, a historic province in the central region of Portugal, makes a dry biscuit, which is usually available during Easter. The touch of brandy and olive oil give it a genuine and authentic edge.
Wheat flour, extra virgin olive oil (19%), sugar, brandy (10%), wine Bº (10%), eggs, yeast and cinnamon. Allergens: gluten, eggs and sulfur / sulphides. This item may contain traces of: peanuts, milk, nuts, celery, mustard and sesame.
Use & Maintenance
All our products are made with quality materials, respecting the good manufacturing practices of pastry, food hygiene and safety requirements. They must be kept away from sunlight, odors, and stored in a dry and cool place. For more information, see the instructions on the labels.