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cinnamon-raisin-biscotti recipe

Date: Tue, 27 Jun 1995 08:51:55 -0700
 From: Pam Donner (donnerp@randb.pprd.abbott.com)
 Here is my biscotti recipe:
 Cinnamon-Raisin Biscotti
 6 eggwhites
 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! 
 kwovo ovo