In a bowl place the 3 eggs. Add a pinch of black pepper and whisk.

To the eggs add the sugar. Whisk.

Now sift the flour. Stir with a spoon and then beat with a mixer.

Here is the dough should be like thick cream.

Walnut (I have a peanut fried) to sort out from the membranes. Chop the nuts in a blender and add to bowl, toss. The pieces of nut should not be uniform and should not turn into dust.

Rinse the raisins. Dry and roll in flour. Add to the dough.

The finished dough pour into the baking tray lined with baking paper. Flatten. I made a silicone Mat. Literally pour the dough on the paper (or Mat). Bake in preheated oven at t 160 C, 30 minutes. The internal size of my baking tray 33 to 23.

Ready cake cut into squares directly on the paper. This should be done quickly, within the first 2-3 minutes. Immediately remove hot cookies off the paper. With the cooled-down pastry paper not coming off and spraying it with water will do nothing, so only hot. The cookies are ready! The taste is nutty. Top thin crust, and inside a viscous structure, reminds me of something almond cake with just raisins. Enjoy your tea!