Cantucci biscuits with hazelnuts, raisins and rum
200 g Ecor timilia wheat flour
70 g hazelnuts
50 g raw cane sugar
30 g raisins
2 teaspoonfuls of baking powder
Half a small glass of rum
How to make them:
Soak the raisins in the rum.
Break the eggs into the bowl, add the sugar and the flour.
Add the hazelnuts, soaked raisins and a few spoonfuls of rum.
Divide the mixture, making sausage shapes, and squash them slightly. Place them on a baking tray lined with oven paper and bake for 15-20 mins.
As soon as they begin to brown, take them out of the oven and cut them diagonally, while still hot, with a knife that doesn’t have a serrated blade.
Put them back into the oven for another 10 minutes, turning them over halfway through.
Leave them to cool on a rack.