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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 18 |
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This recipe is traditionally Sardinian and is a sweet served on days of remembrance for Saints. It comes from a book I bought in Sardinia, called Sardegna a tavola . Unfortunately a precise cooking temperature is not given. Ingredients:
500 g flour |
300 g mixed nuts (including some skinned almonds) |
300 g raisins |
300 g sugar |
200 g butter or 200 g lard |
3 egg yolks |
1 oranges, zest of or 1 lemon, zest of |
Directions:
1. Roast the almonds and then finely crush them along with the nuts.
2. Add all the nuts to the flour, along with the butter, egg yolks, orange or lemon peel and the raisins.
3. Knead this mixture into a pastry, then roll out until it's 1 cm deep.
4. Cut out diamond shapes 7-8 cm by 4-5 cm and then place them on a floured baking tray.
5. Bake for 20 minutes.
6. Brush the tops with sugared water and bake for another 10 minutes.
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