Biscotti with almonds and raisins

Biscotti is a traditional Italian cookie, meaning "twice baked". Traditionally, biscotti in Italy are served with coffee or sweet wine - resembling a sweet breadcrumb, the cookies are very convenient to dip. The cookies don't contain a drop of fat! And because of the long shelf life, these cookies are good for gifting. Very tasty cookies based on the recipe by Nika Belotserkovskaya (Belonika).

Constituents (about 40 pieces):

• flour - 400 gr.
• sugar - 200 gr.
• eggs - 4 pcs.
• leavening agent - 1 tsp.
• salt - 1 tsp.
• vanilla essence - 1 tsp. (or vanilla sugar - 20 gr.)
.
• raisins - 50 g. (can be replaced with dried cranberries or cherries)
• almonds - 150 gr.

Preparation of biscotti with almonds and raisins:

In a bowl, mix the flour, sugar, salt and leavening agent.

Separate one egg into yolk and white. Set the white aside.
In a bowl, beat the three eggs and yolk, vanilla essence (or vanilla sugar), and one tablespoon of water with a fork.

Fry the almonds in a pan until lightly golden and chop coarsely.

Pour the egg mixture into the bowl of flour and stir with your hands.

The dough should be very dense, it should be.

To the dough, add the almonds, raisins and mix thoroughly.

Divide the dough into three equal portions.

Dust the table with flour and roll one part of the dough into a "sausage" about 4 cm wide.
Do the same with the rest of the dough. Place the sausages on a parchment-lined baking tray, leaving a distance of about 5-8 cm between them.
Whisk the remaining protein and brush the dough with it.

Bake the dough in a preheated oven heated to 180 for 30-35 minutes - until browned. Check the readiness with a toothpick - it should come out of it dry.

Remove the baked dough, cool and with a sharp knife, cut across into slices about 1 cm thick.

And cut the dough into slices about 1 cm thick.

Place the resulting cookies again on the baking tray and place in the oven for an additional 10 minutes.

Add the biscotti to the baking tray and place in the oven for another 10 minutes.

Cool the finished cookies and serve. When the cookies cool, they will become firm. The cooled cookies can be stored in a tin (or any other) jar with a tightly closed lid for a long time.

Enjoy!