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jimb0

jimb0

On 5/23/2020 at 10:11 AM, Dolcevita207 said:

Hello, I have been trying to recreate a biscotti from the 80’s sold from San Francisco called LA  TEMPESTA , I am close but I still can’t get it to be crispy also tender without being also to hard, I am not using fat except in the yolks, can someone please help 

 

I found an article about the owner's daughter, who now runs her own biscotti business. Specifically they make them in an italian style called biscotti di prato. googling that gave me this LA times recipe; you might try there:

 

https://www.latimes.com/recipe/cantucci-biscotti-di-prato

jimb0

jimb0

On 5/23/2020 at 10:11 AM, Dolcevita207 said:

Hello, I have been trying to recreate a biscotti from the 80’s sold from San Francisco called LA  TEMPESTA , I am close but I still can’t get it to be crispy also tender without being also to hard, I am not using fat except in the yolks, can someone please help 

 

I found an article about the owner's daughter, who now runs her own biscotti business. Specifically they make them in an italian style called biscotti di prato; googling that gave me this LA times recipe; you might try there:

 

https://www.latimes.com/recipe/cantucci-biscotti-di-prato

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