Slovenian Biscotti (Domači prijatelj)
Domači prijatelj is a Slovenian sliced cookie closely related to biscotti. The name is usually translated as “domestic friend” or “house friend,” though in Slovenian it carries a slightly playful, suggestive undertone that does not translate directly into English.
Unlike biscotti, domači prijatelj is traditionally baked only once. After baking, the loaf is sliced and the pieces are typically left to air-dry at room temperature rather than returned to the oven. This produces a firm cookie that is dry but not overly hard. Some modern recipes do include a second baking, reflecting both personal preference and regional variation.
The cookie has been part of the Slovenian baking tradition since at least the late 19th century. Early recipes were very simple, typically using only walnuts and raisins, in contrast to the more elaborate modern variations. The basic structure is egg-rich and contains no added fat, similar to traditional Italian biscotti. Contemporary versions commonly include walnuts, hazelnuts, almonds, dried fruit, citrus zest, chocolate, and flavorings such as vanilla.
I remember domači prijatelj from my own childhood, when my grandmother would always serve it—though she did not bake it herself. That honor belonged to her sister.
http://slovenianroots.blogspot.com/2013/12/domaci-prijatelj-domestic-friend.html
Recipe
Ingredients
250 g sugar
15 g vanilla sugar
4 eggs
400 g flour
12 g baking powder
zest of 1 lemon
juice of 1/2 lemon
200 g walnuts
100g almonds
150 g raisins (soaked in rum overnight)
150 g mixed candied fruits (orange peel, lemon peel, cherry)
Instructions:
Beat the eggs, vanilla sugar, and sugar until light and fluffy.
Add the flour mixed with baking powder and mix with a hand mixer.
Add the nuts, raising and candied fruit,as well as the lemon zest and juice. Mix well.
Spoon the batter onto a baking sheet lined with parchment paper.
Bake at 350°F (180°C) for 30–35 minutes, until brown and firm. Adjust the baking time according to your oven. Domači prijatelj is done when the top is nicely and evenly browned.
Remove from oven and let cool for 10 minutes. Cut into 1/2 inch slices.
(optional) At this point, you can choose how dry you want the slices to be. Most Slovenian recipes recommend air-drying: arrange the slices in a single layer on a wire rack and let them dry at room temperature for several hours, until they reach the desired firmness. If you prefer firmer slices, return them to the oven and bake for an additional 10–15 minutes.
Store in a covered container.
