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Raisin Cookies
Biscotti all’Uvetta
Biscotti all’Uvetta
3 oz (100 g) dark raisin
1 lemon
2 cups (300 g) flour + some for the table
1/2 cup (100 g) sugar
6 oz (150 g) butter, lukewarm
1 egg
Pinch of salt
for the egg wash
1 egg
powdered sugar Soak the raisins in a small bowl filled with warm water until soft. Squeeze to remove excess water.
1 lemon
2 cups (300 g) flour + some for the table
1/2 cup (100 g) sugar
6 oz (150 g) butter, lukewarm
1 egg
Pinch of salt
for the egg wash
1 egg
powdered sugar Soak the raisins in a small bowl filled with warm water until soft. Squeeze to remove excess water.
* Juice half of the lemon after having grated the rind out.
Pour the flour on a work surface, in a mound shape with a hole in the center. Add the sugar, butter, egg, pinch of salt, lemon juice, and grated lemon rind into the well.
When the dough is smooth and consistent . . .
. . . . and spread with the raisin.
Using a fork, mix the ingredients together with the flour.
Fold the dough and knead it again to amalgamate the raisin, adding some flour if necessary.
Flour the work surface. Flatten the dough with a rolling pin to a thickness of about 1/4” (5 mm).
Cut the dough in round shapes to obtain the cookies. Work the cuttings of the dough again, flatten and cut more cookies. Repeat the step until all the dough is used.
Beat the egg in a small bowl, and brush the surface of the cookies.
Bake for about 20 minutes, or until golden. Sprinkle with powdered sugar.
Bake for about 20 minutes, or until golden. Sprinkle with powdered sugar.
Use a scraper to keep the compound together.
Work rapidly with your hands to form dough. Avoid warming the dough too much. Sprinkle the work surface with some flour to prevent the dough from sticking to the table.
. . . flatten with a rolling pin . . . .
Raisin Cookies: Soft, delicate, and tasty, these cookies are simple to make and easy to store. They can be enjoyed at tea time, for a light snack, as well as a light breakfast.
Desserts >> Italian Raisin Cookies
INGREDIENTS
PREPARATION
