Bauletti Albicocca – Italian Apricot Jam Shortbread Cookies
Bauletti Albicocca – Italian Apricot Jam Shortbread Cookies

Bauletti Albicocca – Italian Apricot Jam Shortbread Cookies

Regular price$11.90
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Shipping Cost
We have two types of products for shipping. Simple Items and Special Care Items (Alcohol, Cured Meats and Large Items).Β 

SIMPLE ITEMS USA EUROPE* CA AUS UK

Price of parcelΒ 

Shipping Cost USD

Shipping Cost EUR

Shipping Cost USD

Shipping Cost USD

Shipping Cost GBP

0-29,99 29,90 $ 9,90 € 24,90$Β  30$ 10,90Β Β£
30-68,99 21,90 $ 9,90 € 24,90$Β  30$ 10,90Β Β£
69-129,99 19,90 $ 9,90 € 21,90$Β  30$ 10,90Β Β£
130-168,99Β  16,90 $ Free 21,90$Β  30$Β  Free
169 and up Free Free Free Free Free

*Only for shipments within Europe, β€œspecial care” products are included in the general shipment.Β 

SPECIAL CARE ITEMS (Alcohol, Cured Meats)* USA AUS UKΒ 
WeightΒ of parcelΒ  Β Shipping Cost $USD Β Shipping Cost $ USD Shipping Cost GBP
0 - 3 kg 24,90$ 23$ 19Β£
3.1 - 4 kg 35 $ 26$ 21Β£
4.1 - 6 kg 45 $ 42$ 35Β£
6.1 - 10 kg 50$ 54$ 45Β£
10 kgΒ and up** Free Free Free

**For items weighing more than 40 kg, shipping costs will be calculated directly at checkout based on the destination country.Β 

  • In stock, ready to ship
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Golden parcels of shortcrust pastry, hand-filled with apricot jam and finished with powdered sugar β€” the most Italian cookie there is, and the one that tastes most like a Tuscan kitchen in summer.

Bristot bakes them in San Gimignano, where pastry has been made by hand since 1957. The dough is simple β€” butter, eggs, sugar, a pinch of salt β€” and it is the hand-working that gives it the short, sandy crumb that melts rather than snaps. Fresh jam goes in by hand before baking.

Apricot is the classic: sweet, faintly tart, never cloying. Dip them in coffee at breakfast, serve them at four o'clock with tea, or eat them straight from the tray, standing up, the way they are really eaten.

At a glance

  • Type: Jam-filled shortbread cookies (pasta frolla)
  • Filling: Apricot jam
  • Finish: Dusted with powdered sugar
  • Method: Dough worked and hand-filled with fresh jam
  • Bakery: Bristot, San Gimignano, Tuscany Β· since 1957
  • Format: 200 g tray (7.05 oz)

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