1 c. seedless white raisins
1 c. Amaretto (almond flavored liqueur)
1 1/2 c. cornmeal, finely ground
2 c. flour
1/4 tsp. salt
1 c. sugar
4 egg yolks
1/4 tsp. vanilla extract
1 c. unsalted butter, melted
1 tsp. orange peel, grated
1 tsp. lemon peel, grated
1/4 c. pine nuts, chopped
Confectioners' sugar for sprinkling
Almonds for garnish

Preheat oven to 375 degrees. Soak the raisins in the Amaretto overnight. Sift the cornmeal, flour and salt into a large mixing bowl. In another bowl beat the sugar and egg yolks until smooth. Add the sifted flour slowly, stirring all the time. Beat in the vanilla extract, melted butter and grated peels and knead the dough until smooth and not sticky. Work in the raisins and nuts along with 1 teaspoon of the Amaretto. Continue to knead until well distributed. Flour a board and roll the dough out to a thickness of about 1/4". Cut into shapes, butter a baking pan and bake for about 20 minutes or until golden brown. Dust with confectioners' sugar and dot with almonds. Makes about 36 pastries.