250 g sugar
200 g almonds
100 g sultanas
1 sachet of yeast

Mix the flour and sugar together, along with the yeast, cinnamon, eggs at room temperature and softened butter. Once the dough is formed, add the almonds and the sultanas. Make some fairly narrow little loaves from the dough (they will tend to grow during baking) and transfer them to a baking tray lined with oven paper. Cook at 180 °C for about 20 minutes. Remove from the oven and cut the little loaves into “tozzetti” (chunks) while still hot, then put them back into the oven and toast for a few minutes. Keep the biscuits in airtight glass jars, so that they will stay crumbly for longer. These biscuits are perfect to eat with tea or after a meal with coffee.

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