Walnut raisin biscotti

Snowballs
Boules de neige

• 175 GRAM SELF RAISING FLOUR
• 50 GRAM SEMOLINA
• 25 GRAM BUTTER, soft
• 3 EGGS
• 50 GRAM SUGAR
• 75 GRAM RAISINS
• 50 GRAM WALNUTS, chopped

• 2 EGG WHITES
• 75 GRAM SUGAR
• 60 GRAM COCONUT, grated
• 1/4 TSP BAKING POWDER
• 50 GRAM MARMALADE

Mix all ingredients and knead well. Make two rectangular shapes of batter on a sheet of waxed paper and bake them 20 minutes at 175 degrees Celsius. Slice the rectangulars after 15 minutes in thin slices, put the slices on their side on a sheet of waxed paper. Bake 15 minutes at 150 degrees, turn them and bake 15 minutes more

Beat the egg whites with the baking powder until firm and fluffy, slowly beat in the sugar. Stir in the coconut. Make 30 small heaps with a teaspoon on a greased baking tray and bake the cookies 12 minutes at 175 degrees Celsius. Allow them to cool down. Just before serving, glue them together in pairs with some marmalade.

You can serve these cookies for Christmas. The Worldcook site has also a page for Christmas cookies.

Click for Worldcook's recipe page

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