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Biscotti with raisins
Biscotti are just perfect as a gift. Bake, cool, pack and they will stay fresh and crispy at room temperature for weeks. Unlike most cookies, biscotti is hard to mess up. These biscuits don't crumble and are great for shipping...even by mail.
How to cook Biscotti with raisins
Step 1
Separate whites from yolks. Beat egg whites with sugar into a thick glossy meringue.
Step 2
Add yolks, sifted flour with baking powder, raisins to the proteins and mix. The dough will be nasty and sticky. Resist the temptation to add flour.
Step 3
Line a baking sheet with baking paper. Put the dough in the form of a log with a spoon, about 5 cm thick, smooth it out.
Step 4
The oven must already be preheated to 180°C. Bake the cookies for about 30 minutes, then take them out of the oven, let them cool for 10 minutes and cut them slightly diagonally into 1.5 cm thick. Arrange cut side down on a baking sheet and place back in the oven for about 10-15 minutes, until browned.
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