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baicoli

traditional sweet biscuits of Venice

Thin slices from a small sweet loaf of dough and then baked, baìcoli were said to be named after a local word for a pin-headed person. They are hard and keep for a long time at sea, and are good for dunking in coffee.

Some use them in a tiramisù instead of Savoiardi.

Text © Dana Facaros and Michael Pauls

Images by: Dana Facaros and Michael Pauls