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Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours. Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie. Bake in the preheated oven until golden brown, 18 to 20 minutes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
Professional gel colors — intense color without thinning batter
Soft elastic gel that re-melts and re-sets