FRIULI VENEZIA GIULIA - Biscotti friulani

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Grappa Raisin Cookies

Prep & Cook Time: 1 hour 25 minutes

Servings: 4

Preheat: 340°F

Ingredients

  • 0.8 lb Molino Signetti Flour
  • 5 oz Sugar
  • 4 oz Butter, softened
  • 2 Egg Yolks
  • 3 ½ oz Raisins
  • 1 teaspoon Baking Powder
  • 1 Lemon (zest)
  • ½ cup Grappa

Instructions

  1. Place the raisins in a small bowl and pour the grappa over them. Let them soak for 10 minutes.
  2. In a mixing bowl, beat the egg yolks and sugar together until smooth and creamy. Add the flour, a pinch of salt, and baking powder to the egg mixture. Mix in the softened butter, the soaked raisins, and the lemon zest. Stir everything together until well combined. You should get a smooth, thick dough.
  3. Cover the dough and place it in the refrigerator to chill for 1 hour.
  4. After chilling, remove the dough from the fridge. Shape the dough into small balls, about the size of walnuts.
  5. Preheat your oven to 340°F (170°C). Line a baking tray with parchment paper. Place the cookie balls on the tray, spaced apart. Bake for 15 minutes, or until the cookies are lightly golden around the edges. Allow the cookies to cool on a wire rack before serving.
  6. These grappa raisin cookies are a perfect balance of sweetness and flavor with a hint of grappa. Enjoy with a cup of coffee or tea!


BUON APPETITO!

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