Serves 4:
500 g plain flour (Italian 00), 200 maize flour, 250 g granulated sugar, 300 peeled almonds, 50 g beer yeast, 10 eggs, lukewarm milk.

Method:
Dissolve the yeast in the milk. Mix the two kinds of flour, make a well in the middle and add the sugar, the almonds, the eggs and the yeast and milk. Mix the ingredients together and knead until you have a smooth dough. Leave for two hours. Divide the dough into ten parts. Roll each part onto a floured surface until you obtain a cylinder as big as two fingers. Put the cylinders onto a floured baking tray and leave for 30 minutes, then put them in the oven for 20 minutes (160°C). Take them out of the oven and cut them into 2 cm bits, crisp bake for 30 minutes at 100°C and serve cold.