Almond dessert with anise

The origins of almond paste date back to the end of the 1100s, in the Martorana convent in Palermo, from which it subsequently took its name.
Instead, the “royal” name was attributed to pasta thanks to the fact that it was “worthy of a king” due to the goodness and characteristics of the dessert.
It's a traditional dessert suitable for any event and in particular during holidays.

Ingredients: almond flour, sugar, honey, eggs, Anicini

Produced in a facility that uses nuts and soybeans.