6 Eggwhites
1 tb Vanilla
1 c Sugar
2 c Flour
2 ts Cinnamon
1/2 ts Baking soda
1 ts Baking powder
1/4 ts Salt
3/4 c Raisins
Variations: for Almond-Cocoa Biscotti: (omit cinnamon and raisins)
add 3/4cup slivered, toasted almonds, 2t almond extract and 1/3 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!
