Biscotti are twice-baked biscuits that originate in the Italian city of Prato. They are very dry and can be stored for long periods of time. The traditional recipe is composed of flour, sugar, eggs, pine nuts and almonds and uses no form of yeast or fat (butter, oil, milk etc.). The barely-wet dough is then cooked twice: once in slab form, and again after cutting in sliced form. Characteristically, they are oblong-shaped, almond biscuits and are delicious when eaten with your coffee!
Biskotti, a variation on this theme, is bite-sized news that gets straight to the point so that you can devour its contents quickly, with your morning coffee or tea…
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Biskotti is a weekly guide to life in and around Geneva.
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