Sicilian Stuffed Biscuits with Figs and Chocolate "Cosi Chini" - Traditional Sweets of Castelbuono
I sicilian stuffed cookies with figs and chocolate represent the excellence of Castelbuono's confectionery tradition. These artisanal sweets, known in dialect as "Cosi Chini" (full things), encapsulate the best of the island's flavors in a fragrant shortbread pastry.
Premium Ingredients and Traditional Recipe
Each cookie is made with:
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Sicilian dried figs of the highest quality
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Roasted almonds finely ground local
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Apricot jam homemade
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Chocolate chips selected
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Sultanas and Sicilian honey
- A touch of coffee for an unmistakable aroma
Distinctive Features
✓ Typical sweets of Castelbuono - Recipe handed down for generations
✓ Generous filling - More than 40 percent filling by total weight
✓ Homemade icing - Sugar coating and colored sprinkles
✓ Preservative-free - Only selected natural ingredients
✓ Traditional shortcrust pastry - Fresh Sicilian butter, flour and eggs
Nutritional Values (per 100g)
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Energy: 425 kcal / 1779 kJ
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Carbohydrates: 79.3g (sugars 37.5g)
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Fats: 8.5g (saturated 2.6g)
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Protein: 6,2g
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Fiber: 3,0g
How to Enjoy Sicilian Stuffed Cookies
Perfect for:
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Breakfast paired with espresso coffee
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Snack with tea or cappuccino
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End of meal as a traditional dessert
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Gourmet gift for lovers of Sicilian pastries
Packaging and Storage
The cookies arrive in protective packaging that maintains fragrance and crispness. Store in a cool and dry place, consume within 30 days of opening to best appreciate the authentic flavor.
Why Choose Our Stuffed Cookies.
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Authentic Tradition of Castelbuono
- Sicilian PDO and PGI ingredients
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Artisanal processing without artificial additives
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Safe shipping throughout Italy
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Freshness guarantee from the laboratory to your table
Order Sicilian stuffed cookies now and bring the authentic taste of Sicily into your home. Also ideal as gourmet gift for those who love traditional Italian confectionery specialties.
Ingredients and nutritional values may vary. Always check the information on the product packaging.