The biscuits are made with local raw materials, including white wine from the Patrimonio vineyards, sugar, flour and oil.
Cujuelle are typically rhomboid (diamond-shaped), and come in several flavor varieties including almond, anise, lemon and chocolate.
Cujuelle biscuits have been produced commercially in an artisanal factory in Calenzana since 1984.
Over the course of the years, many variations of the basic product have been invented, with some ingredients added and others left behind.
The main producers are Christian Perrin and Franck Dupré, both local bakers operating out of the Haute-Corse region.