Varieties include:

Pignoli – Traditional Sicilian macaroons made with almond paste and whole imported Spanish pignoli (pine nuts), with a soft, chewy consistency.
Plain Amaretti – Almond paste macaroons that are then dipped in sugar before baking, giving a sweet, slightly crunchy exterior to their otherwise chewy, melt-in-your-mouth interior.
Musticiolli – Heavily spiced cinnamon honey dough encases a mixture of candied fruit, apple butter, ground cake crumbs, nuts, and a few secret ingredients, and is then rolled in chopped almonds.
Imbutitti – Delicious, tender cookies filled with a fruit and nut mixture that is aged for at least six months before being rolled into the dough and baked.
Scumetti – Consistency of French egg-white meringues (hard and crunchy at first, then chewy and melt-in-your-mouth delicious) and are studded with almonds, cashews and house-ground and candied California orange peels.
Quorasemali – Whole almonds, cashews and dried fruit are mixed into chocolate flavored cookie dough, rolled into logs, baked and then cut into individual portions.
Coconut Macaroons – Made with coconut imported from the Philippines and house-ground and candied California orange peel, and have a light, moist and soft consistency.
Blondina – Sweet, crisp cookie dough topped with apricot preserves.
Cucidati – Round flaky cookie with a dollop of fresh ground figs mixed with Marsala wine and honey.
Italian Candy – Includes Torrone (seasonally, while supplies last), as well as imported Italian Candy and Candied Coated Almonds.

Approximate Weight: 7 lbs
Approximate Servings: 35 (About 2-3 cookies per serving)
14” Round Tray