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So I thought my cantuccini were totally screwed up. I was wrong. Yes, they were a little on the thin side, but that’s mainly because they were so wide. If I’d started out with thinner strips of dough, maybe made sure the dough had been a little firmer, they would’ve been perfect.
And I have no idea what I did wrong here.
I started out using an authentic Italian recipe. Definitely authentic, as it was even written in Italian. I’d already asked L what the 1 word I didn’t recognize meant (lievito, yeast) and so I started baking.
They’re in the oven now.
They look like this. [...]
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