2019 saw Bruno launch The Biscotti Company and start selling his biscotti internationally. Unfortunately, the COVID-19 epidemic started to spread the next year, posing a new problem for the fledgling business. In comparison to conventional biscotti prepared with wheat flour, the biscotti made with almond flour has a nuttier flavor and a somewhat denser texture
Customers particularly enjoy the biscotti made with almond flour. Bruno persisted in baking despite the challenging circumstances, even donating biscotti to Stony Brook Hospital and retirement homes to console those who had been severely affected by the pandemic.
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