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Torta de frigoloti

300 g of wheat flour, 150 g of butter, 100 g of sugar, a small glass of grappa, a generous pinch of baking soda, 1 egg yolk, 1 tsp. of honey, 700 g of peeled almonds, a generous pinch of salt.
This is a fairly substantial, typical mountain sweet, with a distinctively buttery taste, which keeps well. Beat the butter with the sugar, then mix in the egg yolk, the honey, the salt and the grappa. Add the sieved flour, the baking soda and the crushed almonds. Arrange the mixture in droplets on a tart baking tin, carefully buttered, and bake in a pre-heated oven at about 150 °C for 15 minutes. Cut it while still warm so it does not crumble.

Recommended wines:
Moscato Rosa, served at a temperature of 12 °C.

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