Crunchy Biscuits II
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g flour
- g sugar
- g butter
- g almonds
- g sultana raisins
- g pine nuts
- g candied citron or squash
- pinch aniseed
- tbsp grape spirit
- scant tsp baking soda
- whole eggs
Instructions
- Prepare whole almonds and pine nuts and small pieces of candied peel.
- Make a well in the flour with eggs, sugar, butter, spirit and baking soda; knead lightly, then work in the fruit and nuts.
- Form a long baton, cut to fit the tray, glaze, and bake.
- Slice just over a centimeter thick and toast lightly on both sides.