574. Biscotto alla Sultana

• 150 grams (about 5-¼ ounces) of powdered sugar
• 100 grams (about

First put on the fire the candied fruit, chopped into pieces the size of watermelon seeds, and the sultanas with enough cognac or rum to cover them. When the liquid boils, light it with a match and let it burn, away from the fire, until all the liquor is evaporated. Then remove the sultanas and candied fruit and place them to dry between the folds of a table napkin. This done, blend the egg yol