Ingredients
Scale
400 grams of flour
200 grams of sugar
80 grams of butter
40 grams of whole almonds (peeled)
30 grams of sultanas or raisins
20 grams of pine nuts
20 grams of candied citron or candied pumpkin (thinly diced)
A pinch of aniseeds
2 tablespoons of rhum or anisette
A scant teaspoon of baking soda
1 whole egg and 3 egg yolks (for the dough) + 2 extra egg yolks (for gilding)
Notes:
You can avoid wasting the resulting egg whites by mixing them with fine salt and dried herbs and cooking them in a saucepan like a frittata.
Disclaimer: The nutritional information provided for this recipe is only an estimate generated with VeryWellFit’s online calculator. The accuracy of the facts listed is not and cannot be guaranteed.
Instructions
- Mix almonds, pine nuts, candied fruit, sultanas, and anise seeds in a small bowl. Set aside.
- Sift flour onto a clean surface or large bowl. Make a well in the center. Add eggs, sugar, butter, rhum/anisette, and baking soda.
- Blend the ingredients with a fork, then knead with hands.
- Preheat oven to 356°F.
- Spread out the dough and knead in the fruit and nut mix.
- Form into narrow cylinders and cut into loaves. Place on a greased, parchment-lined baking sheet.
- Gild with the extra egg yolks using a kitchen brush.
- Bake for 45 minutes. Pro Tip: Place a pot with water at the bottom of the oven to create steam.
- After cooling, slice loaves into 1/3-inch pieces. Toast in the oven for 12-15 minutes, flipping halfway.
- Cool and serve with mulled wine or store in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Cookies
- Cuisine: Italian
Nutrition
- Serving Size: 1 Cookie
- Calories: 123
- Sugar: 7.6g
- Sodium: 271mg
- Fat: 4.5g
- Saturated Fat: 1.8g
- Carbohydrates: 18.7g
- Fiber: 0.6g
- Protein: 2.5g
- Cholesterol: 46mg