Italian Almond Biscuits
Soak raisins in rum.
Gently toast almonds in a hot frying pan. Remove and cool.
Preheat oven to 180°C (approximately 350°F).
Mix flour with sugar, spices, a pinch of salt, baking powder, almond extract, 3 eggs and Amaretto in a bowl. Knead into a smooth dough. Drain raisins and add to dough, along with almonds. If dough is too sticky, add more flour.
Divide dough into 5 equal portions. Form rolls that are 3 cm (approximately 1 in) wide. Sprinkle with flour and let stand briefly. Whisk remaining egg. Place dough rolls on a baking sheet lined with baking paper with about 5 cm (approximately 2 inches) between them. Brush with egg and bake in preheated oven for about 15 minutes. Remove, cool slightly and slice diagonally into 1 cm (approximately .5 in) thick slices. Place appropriately on baking sheet and bake for 10 minutes at 160°C (approximately 320°F).
Let biscuits cool and serve.