La Despensa de Palacio Canalillos

$42.00

Product variants

A perfect vintage-style treat, these canalillos—or tube-shaped wafer cookies—are filled with a hazelnut, praline or amaretto cream before being enrobed in chocolate. The delicate, crispy wafer cookies are lightly crunchy; those filled with hazelnutty gianduja are dipped in white chocolate, while the wafers filled with hazelnut or amaretto cream are covered in smooth milk chocolate. Pair a few with a cup of tea or coffee and grab one as an afternoon snack. Each cookie is individually wrapped to look like a piece of taffy before being packed in a vintage-style box. All of La Despensa de Palacio’s sweets are packaged in charming collectable tins designed by Alfredo, the company’s in-house painter.

Amaretto: Milk chocolate coating (minimum 35% cocoa) (Sugar, cocoa butter, whole and skimmed milk powder, cocoa, emulsifier: soy lecithin and natural vanilla flavoring) and Sugar, Hazelnut, Cocoa butter, Extra virgin olive oil, Wheat flour, Skimmed milk powder, Cocoa powder, Caramel, Emulsifier: Sunflower and soy lecithins, Antioxidant: Vitamin C and Amaretto liqueur (1%).
Hazelnut: Milk chocolate coating (minimum 35% cocoa) (Sugar, cocoa butter, whole and skimmed milk powder, cocoa, emulsifier: soy lecithin and natural vanilla flavoring) and Sugar, Hazelnut, Sunflower oil, Cocoa butter, Wheat flour, Skimmed milk powder, Cocoa powder, Caramel, Emulsifiers: Sunflower and soy lecithins, Antioxidant: Vitamin C.
GIANDUJA: White chocolate (cocoa butter minimum 35%) (Sugar, cocoa butter, whole and skimmed milk powder, Emulsifier: soy lecithin and natural vanilla flavoring) and Sugar, Hazelnut, Cocoa butter, Extra virgin olive oil, Wheat flour, Skimmed milk powder, Cocoa powder, Caramel, Emulsifiers: Sunflower and soy lecithins, Antioxidant: Vitamin C.

Allergens: Gluten, Egg, Soy, Dairy, Hazelnuts, Traces of Nuts in Shell

Net Weight/Volume: 240 grams
Place of Origin: Spain

La Despensa de Palacio Canalillos

$42.00

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Cookies Fit for a King

La Despensa de Palacio founder Antonio Rivero’s ancestors were the bakers of the Marquess of Estepa in 1743. Not long after, they began managing “la despensa de palacio,” or the palace pantry. When the Marquess’ court moved from Seville to Madrid, Rivero’s relatives kept the nobleman’s oven, which was used for years to bake mantecados, or Spanish crumble cakes, for nearby villagers.