Cinnamon-Raisin Biscotti
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Cinnamon-Raisin Biscotti
  Biscotti    Cookies  
Last updated 6/12/2012 1:16:37 AM. Recipe ID 46572. Report a problem with this recipe.
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      Title: Cinnamon-raisin biscotti
 Categories: Cookies
      Yield: 1 Batch
 
      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.
  




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Recipe ID 46572 (Apr 03, 2005)

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