The texture of these was great – crispy around the edges and chewy in the middle; sadly i don’t know how well they keep as they were all eaten within a day of being made...
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Crisp and crunchy - more like a biscuit, I think.
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This would, I think, adapt to all sorts of flavours very easily.
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Aren't they pretty?
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Italian cantuccini are baked twice so they become crunchy.
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