Pellegrino Artusi is the legendary author of the classic Tuscan cookbook “The Science of Cooking and the Art of Fine dining”, appeared in 1891. This book has aged so well that most of its recipes still work wonders; I use it very often and these biscuits are something I make regularly, they are simple and delicious.
Time: 40 minutes
400 g flour
150 g sugar
80 g butter
40 g almonds
30 g raisins
20 g pine nuts
1 pinch of anise seeds
2 tbsp spirit (whisky or cognac)
1 small tsp baking soda
1 egg and 3 egg yolks
1 pinch of salt
- Preheat the oven at 200°
- In a large bowl, combine flour, eggs, butter, sugar, baking soda, the spirit and a pinch of salt.
- Work quickly and add almonds, pine nuts raisins, anise seeds.
- Form three logs and lay them on a baking tray lined with parchment paper.
- Bake for 20 minutes until golden brown then remove from the oven and let them cool for about ten minutes.
- Using a sharp knife, cut diagonally in slices to obtain biscuits that are about 1,5 cm thick. Lay them again (on the side) on the baking tray and bake for five more minutes until golden brown.
- Let cool and store in a tin box.