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baìcoli
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 & Michael Pauls
Image by Dana Facaros and Michael Pauls