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Walnut And Apricot Cantuccini
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These crunchy little twice-baked biscuits are traditionally served in Italy for dunking into Vin Santo at the end of a meal. They also make a perfect accompaniment to cool, creamy ices and fruit fools.
A chilled glass of nutty, oaky dessert wine in which to dip the biscotti would be perfect.
Typical values per serving:
This recipe was first published in Fri Dec 01 00:00:00 GMT 2006.