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  • Serves: 1 Batch

Cinnamon-Raisin Biscotti

  • Recipe Submitted by on

Category: Cookies

 Ingredients List

  • 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



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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