FRIULI VENEZIA GIULIA - Biscotti friulani
0.8lb Viaggio flour
3 ½ oz raisins
1 teaspoon baking powder
½ cup grappa
Leave the raisins in half a cup of grappa for 10 minutes. Beat the egg yolks with the sugar until you get a homogeneous mixture, add the flour, a pinch of salt, the butter at room temperature, the raisins and a teaspoon of yeast for cakes. Work the ingredients well until you get a homogeneous mixture that must rest in the refrigerator for one hour. After this time, pick up the dough and make small balls, big as walnuts, arrange them on an oven tray covered with baking paper and bake at 340°F for 15 minutes.