Limoncello and raisin biscuits recipe

To prepare the limoncello and raisin biscuits, first soak the raisins in water 1 for about 15 minutes, to rehydrate it. Then grate the lemon zest 2squeeze the juice 3 and keep both aside.

Sift the flour and yeast into a bowl 4. Then add the butter cut into cubes and the sugar 5 and start kneading everything with your hands 6.

When you have obtained a crumbly mixture, add the eggs 7limoncello 8lemon juice 9

and the zest 10. Using a spoon, mix all the ingredients well 11 and add the drained raisins 12.

Mix everything with your hands 13 until a uniform mixture is obtained. Then cover with cling film and leave to rest in the fridge for 30 minutes. Then take the dough again and make balls from it 14you will get about 30. Roll them in icing sugar 15

and place them on a baking tray lined with baking paper 16spacing them apart. Cook the biscuits in a preheated static oven at 180° for 20 minutes. Once the biscuits are ready, take them out of the oven, add more icing sugar 17 and let them cool completely before enjoying them 18.