Specialty Food Magazine

JUL-AUG 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/68592

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Page 118 of 207

FOOD IN FOCUS Cookies con Amore Biscotti Summer Fancy Food Show Booth 5015 such as Amaretti (Italian-style macaroon), Ricciarelli (orange-laced Sienese almond paste cookies) and Pignoli (similar to Amaretti, with pine nuts). These traditional Italian cookies are naturally gluten-free because they're made with almond paste and egg whites and no flour. "If you took the sugar out, they would be health food," Capraro says. Without having to change anything about the origi- nal cookies, Cookies con Amore has intro- duced them to an entirely new market— and demand has been high. "If you need a treat and can't eat wheat, these cookies fit the bill." Belgian Indulgence. In Europe, a cup of coffee is typically served with cookies on the side. In Belgium, that cookie is often the Pirouline, a rolled wafer filled with all-natural chocolate cream. As the baker of Pirouline wafers in the States, the DeBeukelaer Corporation relies on 150 years of skill to create these Belgian treats. Now operating out of Madison, Miss., the bakers stick to the traditions that made these an indulgence item both stateside and Summer Fancy Food Show Booth 5337 96 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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