Bauletti Albicocca – Italian Apricot Jam Shortbread Cookies Size:200 g (7.1 oz) In a discreet stone building

In a discreet stone building perched along a canal just off Piazza San Marco in Venice

Its long persistence in the mouth makes it one of the most sought after Italian cheese

The citrus notes are predominant on the nose in a balance between sweet and bitter

with its deep ridges and thick walls

Combine the STRAMPELLI pasta De

Bauletti Albicocca – Italian Apricot Jam Shortbread Cookies Size:200 g (7.1 oz) In a discreet stone buildingGolden parcels of shortcrust pastry, hand filled with apricot jam and finished with powdered sugar the most Italian cookie there is, and the one that tastes most like a Tuscan kitchen in summer. Bristot bakes them in San Gimignano, where pastry has been made by hand since 1957. The dough is simple butter, eggs, sugar, a pinch of salt and it is the hand working that gives it the short, sandy crumb that melts rather than snaps. Fresh jam goes in by hand