A perfect vintage-style treat, these canalillos—or tube-shaped wafer cookies—are filled with a hazelnut, praline or amaretto cream before being enrobed in chocolate. The delicate wafer shells are lightly crunchy; those filled with hazelnut-y gianduja are dipped in white chocolate, while the wafers filled with hazelnut or amaretto cream are covered in smooth milk chocolate. Each cookie is individually wrapped to look like a piece of taffy before being packed in one of 10 different tins designed by Alfredo, the company’s in-house painter. The reusable, collectible tins are reminiscent of Rococo art—and the specific style you’ll get is a total surprise. Best enjoyed with tea or coffee, these canalillos make an excellent host gift.

Net Weight/Volume: 65 grams (2.2 ounces)
Ingredients:
Amaretto: Milk chocolate coating (minimum 35% cocoa) (Sugar, cocoa butter, whole and skimmed milk powder, cocoa, emulsifier: soy lecithin and natural vanilla flavoring) and Sugar, Hazelnut, Cocoa butter, Extra virgin olive oil, Wheat flour, Skimmed milk powder, Cocoa powder, Caramel, Emulsifier: Sunflower and soy lecithins, Antioxidant: Vitamin C and Amaretto liqueur (1%).
Hazelnut: Milk chocolate coating (minimum 35% cocoa) (Sugar, cocoa butter, whole and skimmed milk powder, cocoa, emulsifier: soy lecithin and natural vanilla flavoring) and Sugar, Hazelnut, Sunflower oil, Cocoa butter, Wheat flour, Skimmed milk powder, Cocoa powder, Caramel, Emulsifiers: Sunflower and soy lecithins, Antioxidant: Vitamin C.
Gianduja: White chocolate (cocoa butter minimum 35%) (Sugar, cocoa butter, whole and skimmed milk powder, Emulsifier: soy lecithin and natural vanilla flavoring) and Sugar, Hazelnut, Cocoa butter, Extra virgin olive oil, Wheat flour, Skimmed milk powder, Cocoa powder, Caramel, Emulsifiers: Sunflower and soy lecithins, Antioxidant: Vitamin C.
Allergens: Gluten, Egg, Soy, Dairy, Hazelnuts, Traces of Nuts in Shell
Place of Origin: Spain

Cookies Fit for a King
La Despensa de Palacio founder Antonio Rivero’s ancestors were the bakers of the Marquess of Estepa in 1743. Not long after, they began managing “la despensa de palacio,” or the palace pantry. When the Marquess’ court moved from Seville to Madrid, Rivero’s relatives kept the nobleman’s oven, which was used for years to bake mantecados, or Spanish crumble cakes, for nearby villagers.

La Despensa de Palacio Canalillos in Collectible Tin