Prato biscuits with red fruits
• 450 g plain flour
• 300 g granulated sugar
• 50 g butter
• 2 eggs
• 3 egg yolks
• 2 teaspoonfuls of baking powder
• grated rind of a nice untreated orange
• one teaspoonful of acacia honey
• one spoonful of Rum
• 200 g dried, sweetened red fruits
Insert the solid ingredients into the mouth of the food processor: flour mixed with yeast, sugar and a pinch of salt. Add the butter cut into little pieces and the grated orange rind, and then begin to mix.
Lightly beat the eggs separately and add them a little at a time to the mixture, leaving just a spoonful aside for brushing the biscuits at the end; while the food processor is operating, always at a low speed, add the honey and the Rum.
Gradually increase the speed and continue to mix.
Add the red fruits and blend well into the mixture.
Remove the mixture through the mouth of the food processor and transfer it to a well-floured work surface.
Make four long, narrow little loaves and place them on the baking tray. Brush them with the egg kept aside and bake them in the oven at 180 °C for about 25 minutes.
After baking, take them out of the oven and leave them to cool for a few minutes, then cut them diagonally and put them back onto the baking tray for toasting.
Put them back into the oven at 160 °C for 5-7 minutes. Once cooked, they will still be soft, but will harden once they are cool.
The Prato biscuits with red fruits are ready; keep them in tins in a cool, dry place.