Colli Euganei: natura, storia, vini e “giuggiole” per un dolce weekend con Petrarca

Ingredients
120 g coarsely chopped ripe jujubes
60 ml of rum
150 g of wheat flour
150 g of corn flour
the grated rind of 1/2 lemon
a pinch of sea salt
1 teaspoon baking powder
3 egg yolks
150 g of granulated sugar
130 g butter, melted and cooled:

Preparation
Soak the jujube pieces in the grappa for at least a couple of hours or, even better, overnight. While preparing the biscuits, preheat the oven to 180°C.
Line a cookie tray with parchment paper and set aside.
Combine the white flour, cornmeal, lemon zest, salt, and baking powder in a small bowl. In a larger bowl, beat the egg yolks with the sugar until the mixture is yellow and frothy, or in any case until the sugar has completely dissolved. Add the melted butter to the flour mix, then gently fold everything into the egg mixture. Mix and then add the drained jujubes, incorporating them evenly into the mixture.
To shape the biscuits, grab a knob of dough and roll it between your hands.
Try to give them a slightly elliptical flat shape, to distribute them more easily on the lined tray.
Repeat the operation until you run out of dough, leaving a few centimeters between each cookie. Bake for 13-15 minutes, or until the surface appearance of the cookies is golden brown.
Remove from the oven and let the cookies cool on a wire rack.