The saints ' bread
Instructions
Let soften in warm water the raisins and pine nuts.
Meanwhile put the hazelnuts in the mortar and reduce them to shatter.
Chop the almonds rather finely.
Put the biscuits in a clean cloth and pestateli with a meat mallet until powdered to reduce them; then setacciateli and let them fall into a bowl.
Add the flour, sugar, baking powder, raisins and pine nuts properly wrung, hazelnuts and almonds.
Finally add the egg whites and begin to knead the ingredients with your hands, adding a little at a time as much as white wine just to get a consistent dough.
Worked for about 15 minutes, then transfer the mixture on floured pastry Board and give it the form of a roll as wide as a bottle.
Cut the roll into slices 1 cm high.
Grease the baking tray and sprinkle with a pinch of flour, scuotendone away the excess.
Arrange the slices on the plate of mixture and cook in hot oven to 160 degrees for 30 minutes.
After the stipulated time, place the ' Saints ' bread ' on serving dish and spolverizzatelo icing sugar, sieved.
Ingredients and dosing for 6 persons
- 125 g of sultanas
- 50 g of pine nuts
- 50 g of peeled hazelnuts
- 50 g of peeled almonds
- 250 g of biscuits savoiardi
- 125 g of flour
- 150 g of granulated sugar
- 1/2 teaspoon of baking powder
- 2 egg whites
- White wine
- 25 g of butter
- Icing sugar
- To roll out the dough:
- Flour
- For the plate of the oven:
- Flour