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Biscotti di Panicaglia

(Biscuits from Panicaglia)

  • 250 gr. of starch
  • 250 gr. of flour
  • 500 gr. of sugar
  • grated lemon skin
  • 2 glasses of water or 12 spoons of olive oil
  • 1 small bag of yeast

Mix everything and form some small Vienna loaves. Bake them at medium temperature. When they are cooked wait until they become tepid and then cut the biscuits. Put them in the oven again in order to dry them for about 10 minutes.

These biscuits were prepared by an old and traditional cake shop in Borgo San Lorenzo, according to an old recipe originating from Panicaglia.

Text Tebaldo Lorini
Translated by Gianna Toni


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