Recipe

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• 4 oz (100 g) amaretti biscuits ( almond macaroons)
• litre oz (25 g) dried figs
• 2 and 1/2 oz (65 g) superfine sugar
• 2 oz (50 g) plain white or italian type '00' flour
• 1 oz (25 g) ground almonds
• dash of vanilla extract
• grated zest of 1/2 an unwaxed lemon
• 1/4 tsp (2.5 ml) baking powder
• 1/4 tsp (2.5 ml) ground cinnamon
• 1 oz (25 g) sultanas
• 1 egg white
• 4 tbsp (15 ml) dry white wine
• icing sugar, for sprinkling

• 1 Pre-heat the oven to 180°C (350°F) Gas Mark 4.
• 2 Grease several large baking trays.
• 3 Finely grind the Amaretti biscuits and chop the figs.
• 4 Put in a bowl with all the remaining ingredients except the egg white, wine and icing sugar.
• 5 Make a well in the center and add the egg white and wine and mix to form a stiff dough.
• 6 On a lightly floured surface, knead vigorously for about 10 minutes. (The dough will become stickier when kneaded.)
• 7 Shape the dough into flat cookies, the size of chestnuts, and place on the prepared baking trays.
• 8 Bake in the oven for 18-20 minutes until dry and the surface is slightly cracked.
• 9 Transfer onto a wire rack and leave to cool.
• 10 Sprinkle with sifted icing sugar before serving.
• 11 Store in an airtight tin. Makes about 28 cookies.