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New spring Nonni’s biscotti flavors

Nonni’s Foods, Tulsa, Okla.

By Alyse Thompson-Richards
Nonni spring biscotti

Nonni's introduced pistachio-flavored biscotti as part of its spring 2017 collection. Submitted photo.

March 30, 2017
New spring Nonni’s biscotti flavors
Nonni’s Foods, Tulsa, Okla.
(877) 295-9604
 
Description: For the first time, Nonni’s Foods is introducing a new limited batch of spring biscotti flavors. Inspired by the freshness of the spring season, White Chocolate Cherry Biscotti and Limoncello Pistachio Biscotti hit select grocery stores nationwide in March.
 
Each cookie is made with wholesome ingredients including real eggs, butter, fruits and nuts. The White Chocolate Cherry Biscotti are filled with cherries and white chocolate, and delicately drizzled with white chocolate icing. The Limoncello Pistachio Biscotti are made with real pistachios and tangy lemons, dipped and drizzled in gourmet white chocolate.
 
Ingredients (Limoncello Pistachio): Wheat flour, sugar, confectionery coating (sugar, palm kernel oil, whole milk, reduced mineral whey powder, nonfat milk, palm oil, soy lecithin, salt, vanilla), eggs, butter, pistachios, lemon flavedo (lemon peel zest, cane sugar, lemon oil essence), natural flavors, baking powder (sodium acid pyrophosphate, baking soda, corn starch, monocalcium phosphate), non-fat dry milk, salt, natural color, crystallized lemon (citric acid, malic acid, lemon oil, lemon juice, ascorbic acid) and malted barley flour.
 
S.R.P. (6.88 oz.) $3.29
KEYWORDS: biscotti new products Nonni's Foods spring

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Alyse thompson 200px
Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products magazine since March 2019, and is currently the editor-in-chief of Food Engineeering magazine. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.

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