Cinnamon Raisin Biscotti
6 Egg whites
1 Tbs. Vanilla
1 Cup Sugar
2 Cups Flour
2 tsp. Cinnamon
1/2 tsp. Baking soda
1 tsp. Baking powder
1/4 tsp. Salt
3/4 Cup Raisins
Preheat oven to 325 degrees F.
Beat egg whites and extracts together in a large bowl.
Combine all the dry ingredients 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 1/4 cup more flour if your egg whites were large.
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 at 325 degrees F 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 250 degrees F. Slice each log into 20-24 pieces and place upright 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.
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