Biscotti with raisins

Cookies 137 Last Update: Jul 13, 2021 Created: Jul 13, 2021 0 0 0
Biscotti with raisins
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Medium
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Biscotti is just perfect as a gift. Bake, cool, pack and they will stay fresh and crispy at room temperature for several weeks. Unlike most biscuits, biscotti is difficult to spoil. These cookies do not crumble and are great for transportation ... even by mail.

Ingredients

Directions

  1. Separate the whites from the yolks. Whisk the whites and sugar into a thick glossy meringue.
  2. Add yolks, flour sifted with baking powder, raisins to the whites and mix. The dough will be nasty and sticky. Resist the temptation to add flour.
  3. Line a baking sheet with baking paper. Spoon out the dough in the shape of a log, about 5 cm thick, flatten.
  4. The oven should already be well preheated to 180 ° C. Bake the biscuits for about 30 minutes, then remove them from the oven, let them cool for 10 minutes and cut them slightly obliquely, 1.5 cm thick. Spread out on a baking sheet, cut down and put back in the oven for about 10-15 minutes, until golden brown.

Biscotti with raisins



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Medium

Biscotti is just perfect as a gift. Bake, cool, pack and they will stay fresh and crispy at room temperature for several weeks. Unlike most biscuits, biscotti is difficult to spoil. These cookies do not crumble and are great for transportation ... even by mail.

Ingredients

Directions

  1. Separate the whites from the yolks. Whisk the whites and sugar into a thick glossy meringue.
  2. Add yolks, flour sifted with baking powder, raisins to the whites and mix. The dough will be nasty and sticky. Resist the temptation to add flour.
  3. Line a baking sheet with baking paper. Spoon out the dough in the shape of a log, about 5 cm thick, flatten.
  4. The oven should already be well preheated to 180 ° C. Bake the biscuits for about 30 minutes, then remove them from the oven, let them cool for 10 minutes and cut them slightly obliquely, 1.5 cm thick. Spread out on a baking sheet, cut down and put back in the oven for about 10-15 minutes, until golden brown.

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