- 1,25 Kgs. Flour
- 160 Grs. Butter
- 160 Grs. Sugar
- 2 Bustine Lievitos
- 0,5 L. s Milk
- 160 Grs. Walnut-trees
- 160 Grs. Dry fig trees
- 160 Grs. Almonds & Pinolis
- 160 Grs. Candied cedar
- 160 Grs. Grape Sultanina
- 1 glass Grappa About thirty
- 2 eggs
- 2 peels of orange not Treated
- Whole almonds
- salt
You begins much longer beating in a terrina the butter, adding you, always carefully mixing, the sugar and the whole eggs. Once beaten and amalgamated the all, to add the white flour previously passed to the sieve together with the little envelopes of yeast a pinch of salt and the milk. In the pasta I know gotten to put the walnuts in precedence elegantly cut, the dry fig trees cut to bits, the pinolis (or the minced almonds), the cedar also it minutely cut, the peel grated of the oranges chemically treated not and, at the end, the grappa about thirty. To carefully work this The mixes for about twenty minutes and to put it on the plate of the oven, greasy and floured. To throw him/it with the hands up to form a tall rectangular form around 1 centimeter. To garnish it with some kernels of fifty-fifty noci tagliati and to put it in the well warm oven for about 40 minutes, that is up to when the dessert assumes a color gently burnished.
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