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mortar with 50 grams of sugar. In a small pan heat 250 grams of honey and w hen it begins to melt, add 100 grams of peeled hazelnuts. 100 grants of chopped w alnut kernels, the almond powder, 150 grams of dried grated biscuits (cookies). 1 grated nutmeg, a pinch of cinnamon and Vi teaspoon pepper. Mix the ingredients well, then remove the pan from the flame. When cool, add 150 grams of diced candied peel, 50 grams of pine-nuts and 100 grams of raisins previously softened in tepid water. Leave to rest for 1 day at least. Then prepare a dough with 400 grams of flour. 100 grams of sugar, 120 grams of butter, a pinch of salt and enough white wine for a solid dough. Roll out the dough into many disks, as big as you prefer, and spread a finger thick layer of the filling on each disk. Cover the other disks of dough and seal the edges well. Place all the disks on a well-buttered baking pan and bake in a hot oven for about 30 minutes. Wrapped in tinfoil, these sweets can be kept for weeks.
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