Biscotti with walnuts and raisins

4 servings

40 minutes

Biscotti with walnuts and raisins is a true embodiment of Italian pastry tradition. These crispy double-baked cookies originated in Tuscany, where they were initially baked for long storage. The rich flavor of walnuts combined with the natural sweetness of raisins provides incredible pleasure. Made with butter, vanilla sugar, and eggs, biscotti acquire a delicate aromatic base, while double baking gives them a characteristic texture – dense yet crumbly. They pair perfectly with a cup of coffee or a glass of wine, revealing their best qualities when lightly dipped in the drink. These biscotti are not just a treat but a genuine journey into the world of flavors infused with the warmth of the Italian sun.

Energy value per serving

• Calories: 900.1
• Proteins: 15.6g
• Fats: 50.1g
• Carbohydrates: 99.7g

Ingredients

• Butter: 120 g
• Chicken egg: 2 pc
• Vanilla sugar: 1 tsp
• Sugar: 120 g
• Wheat flour: 1.8 glass
• Baking powder: 1 tsp
• Raisin: 95 g
• Walnuts: 130 g

Cooking steps

1. Mix melted butter with sugar, vanilla, and eggs.

   Required ingredients:

   • Butter: 120 g
   • Sugar: 120 g
   • Vanilla sugar: 1 teaspoon
   • Chicken egg: 2 pieces

2. Add flour, baking powder, nuts, and raisins.

   Required ingredients:

   • Wheat flour: 1.8 glass
   • Baking powder: 1 teaspoon
   • Raisin: 95 g
   • Walnuts: 130 g

3. With wet hands, shape two bars about 10 cm wide and place them on a baking sheet.

4. Bake at 180°C for 20-25 minutes.

5. Remove from the oven, let cool slightly, and cut diagonally into slices about 1.5 cm thick.

6. Place on a baking sheet and put in the oven for another 10 minutes to dry the cookies.