BISCUTACHIO

$17.99

Greek Pistachio Cream with Sugar Biscuits by CORINTO – 30% Greek Pistachio

Biscuit + Pistachio = dangerously good

Say hello to BiscuTachio – our dangerously delicious spread that blends toasted biscuit crunch with bold pistachio flavor. One taste and you’ll know… this isn’t just another VIRAL sweet treat. It’s in a category of its own.

The mix of crumbled, slightly caramelized biscuit folded into a rich, creamy pistachio butter is unreal. The texture is everything: crispy bits meet smooth, nutty cream — crispy and creamy in perfect harmony.

This isn’t just for pistachio lovers. It’s for people who appreciate flavor that hits different.

No artificial ingredients. No shortcuts. Just pure, addictive satisfaction.

We’re warning you though — once you try it, there’s no going back.

Perfect for any use in your kitchen:

Breakfast: Perfect for your breakfast or on top of bread or on toast! Suitable for filled pastries such as croissants, cookies and more.
Topping: ideal for covering and decorating cakes and pastries.
Cake and cake topping: Add it on top of your ice cream for added flavor and texture.

This Pistachio cream with cookies is the ultimate choice for those seeking deliciousness . Made with love and attention to detail, it is the perfect treat for any time of day.

 

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Category:

Characteristics

Variety: 100% Greek Pistachio

100% Natural: No preservatives, no artificial colors or flavors – just pure, natural pistachios.

Gluten-Free: Suitable for those with gluten intolerance or celiac disease.

Rich & Creamy Texture: Smooth and easy to spread, making it ideal for various culinary applications.

Handcrafted in Small Batches: Ensures consistent quality and freshness in every jar.

High in Healthy Fats & Protein: Supports heart health and provides a satiating snack option.

Available Packages: glass jar of 200gr

 

 

 

 

 

 

 

 

Product info

Weight: 0.200gr

Content: 0.7 ft oz

Geographical Area: Peloponnese

Variety: Greek Pistachio

Region: Corinthia

Harvest: 2023

Expiry date: September 2025

 

 

 

 

 

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