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BISCOTTIS from ITALY
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 SAN PELLEGRINO
Mix together:
- 1 Kg sugar
- 600 gm milk
- 25 gm BS
- 15 gm BP
- 10 gm salt
- 6 vanilla beans
- 160 gm eggs
Add;
- 600 gm clarified butter
Add at the end:
- 2 Kg 400 flour
Make the dough the day before
Next sheet the dough with the sheeter, cut into ribbons and cut into half moon
Bake at 350ºF  ( make about 350 pieces)
 
 RIGATINI
Mix together:
- 825 gm 10 X
- 15 gm BS
- 1 tsp BP
- 8 gm salt
- 3 vanilla beans
- 270 gm milk
- 150 gm egg yolks
Then add:
- 2 Kg 250 flour
Finish with:
- 900 gm clarified butter
Make the dough the day before
Spread dough into thick ribbons (parallepipedique)
Bake and slice the rectangle biscottis

Biscottis del Ponticello
-    300 gm butter
-    3 ¼ cup sugar
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-    4 eggs + 2 yolk
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-    8 cup flour
-    3 tsp BP
-    2 tsp BS
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-    ¾ cup milk
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-    2 cups Nuts
bake at 300F for 20 min
let cool and slice
dry at 225F for about 20 min

Tuscan biscotti’
-    3 ¼ cups flour
-    3 tsp BS
-    1 ½ tsp BP
-    ½ tsp salt
-    225 gm butter (1/2 cup)
-    2 cups sugar
-    2 large eggs + 2 yolks
-    1/3 cup honey
-    \1 ¼ nuts
same as above , add honey before the dry mix
finish with the nuts

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