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.