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Baicoli, most famous Venetian biscotti

By Maria Liberati - Baicoli were prepared and served in Venice in the 18th century, usually accompanied with zabaglione (a light foamy dessert made of egg yolks, sugar and marsala, whipped together over a gentle heat). They were the typical biscuits of the Republic of the Serenissima, always present at home, but (more)

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