Bread of the Saints

Preparation:

Preparation: Soften the raisins and pine nuts in warm water. In the meantime, put the hazelnuts in the mortar and reduce them to pieces. Finely chop the almonds. Put the ladyfingers in a clean tea towel and pound them with a meat tenderizer until they are reduced to powder; then sift them and let them fall back into a bowl. Add the flour, sugar, baking powder, raisins and well squeezed pine nuts, hazelnuts and almonds. Finally add the egg whites and begin to knead the ingredients with your hands, adding little by little as much white wine as will be enough to obtain a consistent dough. Work everything for about 15 minutes, then transfer the mixture onto the floured surface and give it the shape of a roll as wide as a bottle. Cut the roll into 1 cm thick slices. Grease the oven plate and dust with a handful of flour, shaking off the excess. Arrange the slices of dough on the plate and cook them in the hot oven at 160 degrees for 30 minutes. When the set time has elapsed, arrange the 'bread of saints' on the serving plate and sprinkle it with icing sugar, using a sieve.