Sift the flour onto the pastry board and make a well. Add a pinch of salt, caster sugar, chopped softened butter and egg yolks. Knead the dough just enough to mix the ingredients, then form into a ball, wrap it in wax paper and refrigerate.

Soften the raisins in warm water. Blanch the walnuts and almonds in boiling water, peel and chop them.

When the dough has rested for about 30 minutes, incorporate the chopped dried fruit and the well-wrung and dried raisins. Roll out the dough with a rolling pin, obtaining a sheet 1 cm high, and cut out many small diamond shapes with a pastry cutter, placing them as you go on a baking sheet sprinkled with almond flour.

Bake the cookies in a preheated oven at 150 degrees for about 20 minutes. Then arrange them on a wire rack covered with a dish towel and let them cool.

Prepare the glaze by putting the icing sugar with 75 g of water in a bowl; place it on the stove and let it melt, then dip the 'pabassinas' one by one with the help of a fork, coating them. Place them back on the plate dusted again with almond flour and put them in the oven at very low heat (50 degrees) to dry for 30 minutes.