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Deliciosi in combinatie cu lapte sau ceai, acesti biscuiti originari din Italia sunt pregatiti dupa o tehnica speciala: aluatul se coace intai ca painea, apoi se feliaza si se coace din nou.
Din compozitia lor nu trebuie sa lipseasca semintele de anason, alunele sau migdalele.
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Foto: arhiva Edipresse.
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