As a child in a small Brooklyn kitchen, Joanne Lomanto learned how to lovingly make “cookie brittle” by hand from her grandmother. The dough was made with just a few core ingredients and without eggs, which gave the cookie a more crumbly, “brittly” texture.

Years later, Joanne decided to get creative with her grandmother’s cookie brittle dough and use it as a landscape for more imaginative flavor combinations. She married it with sophisticated elements from the Italian table, like Parmesan cheese, rosemary, espresso, olives, roasted nuts, and fresh fruit, and Brooklyn Brittle was born.

Faithful to her grandmother’s advice that “simpler was tastier,” Joanne continues to make Brooklyn Brittle by hand with only natural ingredients and real foods from the Italian kitchen. It is the perfect snack to enjoy in-between meals, accompanying fruits and cheeses at the end of the day, or as your own personal reward for a job done well. After all, you deserve it. Be happy. Bite the brittle.