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Claude Poulain

42 Rue Espariat
Aix-en-Provence , France
33 4 42-26-07-11

The patisserie wraps toasted hazelnuts in a primitive dough of flour, sugar, and water for biscotins. The recipe is identical to one from 1704, except that orange-blossom water replaces lemon zest as the flavoring. It would be nice to report that biscotins are handmade, but these guys love their centrifuges.

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