Ingredients
275g sugar
150g butter
500g organic flour – type “00”
4 medium eggs
300g toasted unpeeled almonds (or dried fruit)
2g salt
1 level teaspoon baking powder
2 small glasses of amaretto or vinsanto liqueur
1 teaspoon yeast powder
Method
- Whip the butter with the sugar.
- Add the eggs, salt and liqueur, mix until combined well.
- Add flour and yeast, mix well but quickly, so as not to create lumps.
- Add the almonds after having toasted them for 15 minutes at 160°C and cooled.
- Line a baking tray with parchment paper, form long and narrow loaves of about 3cm, get your hands wet to facilitate this operation.
- Bake in the oven at 160°C for 20 minutes, take them out when they are slightly golden.
- Let them cool down a bit and cut them diagonally – at most a couple of cm.
- Put back in the oven at 160°C for another 20 minutes, until they are perfectly “dry” and golden.
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