Tozzetti di Spello

Tozzetti di Spello

(Spello almond biscuits)


500 g flour
150 g sugar
100 g butter
3 eggs
1 lemon
1/2 sachet of yeast
1/2 glass of grappa
almonds to taste
aniseed, to taste
sultanas, to taste


Mix the flour with the sugar, eggs, butter, peeled almonds, aniseed, sultanas, grated lemon peel, grappa and yeast until the mixture has a smooth, elastic texture. 
Then form it into rolls, and bake in a preheated oven at 180°C for about half an hour. Leave to cool and when still slightly warm, cut each roll into small obliques of equal size, and return to the oven for 10 minutes.