flour, 2+ 1/2 cup + extra if needed
mix of walnuts and hazelnuts, 3,5 oz
dried figs, 3,5 oz
raisins, 1,7 oz
pine nuts, 1,7 oz
almonds, a handful
candied orange and lemon, 1,7 oz
sugar, 2/3 cup
butter, 4 tbsp
fresh yeast, 0,9 oz (a packet of dried yeast for bread making)
egg, 1
rum or brandy, 6 fl. oz
runny honey, 1 tbsp
a pinch of salt


In a bowl dissolve yeast in little warm water (about 1/2 glass), add flour and shape it into a small ball.
Let it rest for about 1 hour covered with a cloth, in a warm place. It should double in size.
Soak chopped figs and raisins in brandy or rum and leave them until the liquid is absorbed.
Chop the nuts, the candied orange and lemon on a board, then add them to the figs and raisins.
Add softened butter, the egg, sugar, salt, dried fruit and nuts and some grated nutmeg; knead for about 10 minutes to make a smooth dough.
Using a rolling pin, flatten the dough to about 1 cm high and with the help of a pastry cutter or a knife shape it as you like.
Heat a tbsp of honey in a pan and use it to brush the tops of the pastry.
Garnish with nuts and candied fruit.
Bake at 350 F for about 25 minutes (until golden), glaze the fruit on top with warmed up honey or caramel.

Thanks to: My Little Italian Kitchen