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Wrap each cone with parchment paper, using straight pins to secure.
Wrap jute string and raffia around cone in a spiral pattern until desired look is achieved. Let dry.
With a table knife, remove parchment paper from the cone. Carefully separate the parchment paper from the jute and raffia.
Mash yolks with a fork. Add remaining filling ingredients; mix well. Spoon filling into a pastry…
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For a two-loaf recipe, divide dough into four pieces. Roll into 15-in. ropes.
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