TSIKNAKIS Carob biscotti, are twice-baked, oblong-shaped, dry, crunchy, and ideal for dipping in a warm beverage such as coffee, which is utter perfection! Carob offers a healthy alternative to chocolate. It is high in fiber and a good source of antioxidants.
TSIKNAKIS Carob with almond biscotti, are twice-baked, oblong-shaped, dry, crunchy, and ideal for dipping in a warm beverage such as coffee, which is utter perfection! Carob offers a healthy alternative to chocolate. It is high in fiber and a good source of antioxidants.
TSIKNAKIS Orange cookies, are a perfect little delight. With their perfectly rounded shape and rolled in sesame these orange flavored cookies are a great crunchy snack. Traditional Greek cookies at their finest!
TSIKNAKIS Almond Biscotti, the perfect amount of sweetness in one bite. This crunchy little delectable snack keeps you coming back for more. With a pronounced almond flavor, they are highly addictive. In Greece, they are referred to as ” Βουτήματα”, (pronouced vou-tee-ma-ta), which translates into dippables, because they are usually dunked into Greek coffee or any other warm coffee of ones choice.
TSIKNAKIS Barley rusks are airy and crunchy. They make for a great accompaniment to the traditional Greek salad and or greens such as boiled dandelions, rabe, swiss chard and many more. A true taste of the Mediterannean with every crunchy bite.
TSIKNAKIS Barley bagel bread rusks, made of pure ingredients with no preservatives. Ideal for a healthy alternative to white bread. Made with the traditional “Tsiknakis” family recipe. These bagel rusks are often used to prepare the famous Greek appetizer “DAKOS”, which is: the bagel bread rusk as the base, topped with chopped tomatoes, crumbled feta and seasoned with oregano and drizzled over by olive oil!!
TSIKNAKIS Wheat bread rusk created with no preservatives. Great alongside olives, marinated vegetables and salads for that extra crunch. Also a great compliment to cheese of any kind, the combination of the two creating an explosion in one’s mouth.