Cinnamon-raisin biscotti

Yield: 1 Batch

Measure Ingredient
6 Eggwhites
1 tablespoon Vanilla
1 cup Sugar
2 cups Flour
2 teaspoons Cinnamon
½ teaspoon Baking soda
1 teaspoon Baking powder
¼ teaspoon Salt
¾ cup Raisins

Variations:

for Almond-Cocoa Biscotti: (omit cinnamon and raisins) add 3/4cup slivered, toasted almonds, 2t almond extract and ⅓ cup cocoa for Orange-Pistascio Biscotti: (omit cinnamon and raisins) add 3/4cup toasted pistaccio nuts, 1T orange zest, 2T orange juice conc (the frozen stuff), and you may need a little extra flour.

Beat egg whites and extracts (and orange juice, if using) together well. Combine all the dry ingred. and add to the egg and mix well.

Fold in the raisins or nuts. The dough should be firm, but not too stiff. You may need to add as much as 1/4cup more flour if your egg whites were large or you are using the orange juice.

Divide the dough in half and shape each into a 'log' about 2" wide and 10"long. Place each on a greased cookie sheet and bake in a preheated oven at 325F for 25-30 min.

They should be firm to the touch, but not too brown. Remove from the oven and turn down the temp to 250F.

Slice each olg into 20-24 pieces and place upright (if you can balance them!) on the cookie sheets. Return to the oven for about 30-40 min.

The thicker the slices, the longer it takes, but they should not brown too much more. Cool them COMPLETELY before storing them in an airtight container.

The cinnamon/raisin ones have only a trace of fat per cookie and the ones with nuts have 1.5g fat per cookie.

These are VERY crunchie and you really do need some tea or a nice skim capiccino to dunk them in! Submitted By RHOMMEL <RHOMMEL@...> On TUE, 21 NOV 1995 160438 ~0500

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