Biscotti with Almonds and Raisins

Pour boiling water over the almonds and let them soak for 5 minutes, then peel off the skins.

Chop into large pieces.

Lightly beat together the egg, sugar, vanilla sugar, and salt.

Add the softened butter and beat to combine (it doesn't need to be perfectly smooth).

Add the baking powder and flour, then mix until a dough forms. The dough will be fairly dense but pliable.

Add the raisins and almonds, folding them evenly into the dough.

Line a baking sheet with parchment paper. Divide the dough in half and roll each portion into a log about 30 cm long. Place on the baking sheet and bake in an oven preheated to 180°C for 25 minutes.

Let cool on the baking sheet for 10 minutes.

Then, using a sharp knife, carefully slice on a slight diagonal into pieces about 1–1.5 cm wide.

Arrange in a single layer on the baking sheet and return to the oven. Bake for another 20 minutes at the same temperature. Keep an eye on them so they don't burn.

Let the finished biscotti cool completely. Store the cookies in a bag or an airtight container.

Since biscotti are a dry cookie, they're best enjoyed with tea, coffee, juice, or other beverages.