Date: Tue, 27 Jun 1995 08:51:55 -0700
From: Pam Donner (email@example.com)
Here is my biscotti recipe:
1 tablespoon vanilla
1 cup sugar (or less)
2 cups flour (can use a combo of whole wheat, etc)
2 teaspoons cinnamon
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt (or less)
3/4 cup raisins
Beat eggwhites and extracts together well. Combine all the dry ingred
and add to the egg and mix well. Fold in the raisins. The dough
should be firm, but not too stiff. You may need to add as much as
1/4c more flour if your egg whites were large. Divide the dough in
half and shape each into a 'log' about 2: wide and 10'12" log. Place
each on a greased cooked sheet and bake in a preheated oven a 325 F or
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 log
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. Cool them completely before storing
them in an airtight container.
These are VERY crunchy, so be sure to dunk them!