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zuccherini

sugar cookies

These rich ring-shaped biscuits are made for special occasions such as weddings or Christmas on either side of the Apennines: baked in the oven until puffed up and hard, then immersed in a sugar syrup until they are covered with a glaze that gives them a long shelf life. Some are lemon flavoured, some use anise seed. Like cantucci, they are best softened in a glass of vin santo for the sake of your teeth.

Text © Dana Facaros and Michael Pauls

Image by WILO-MA, Creative Commons License