The typical sicilian conchiglie biscuit with white chocolate is a treat that combines tradition and sweetness in one delicacy. These biscuits are called 'shells' because of their characteristic shape, reminiscent of a sea shell, with a slightly curled edge and a surface that can be decorated in various ways.

The biscuit base is usually made with a soft, crumbly shortbread pastry, enriched with a dough that may include butter, sugar, flour and a pinch of vanilla or cinnamon, with a texture that melts gently in the mouth when bitten. The shell shape can be obtained with the use of specific moulds, or made by hand, with small folds on the edges to reproduce the natural design of shells.

The white chocolatewhich wraps or decorates the biscuit, adds a creamy sweetness and rich flavour that perfectly complements the lightness of the shortbread. It can be melted and used as an icing that partially covers the biscuit, or it can be incorporated into the dough, creating small white chocolate nibs that melt during baking, giving the biscuit an even softer texture.

Often, these biscuits are prepared for special occasions, such as festivities, or as part of a variety of traditional Sicilian sweets, which are known for their richness and complexity of flavours. The addition of white chocolate makes them a modern interpretation of a classic, but still with a strong link to the island's confectionery tradition.