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Ingredientes
- 6 x eggwhites
- 1 Tbsp. vanilla
- 1 c. sugar
- 2 c. flour
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1 tsp baking pwdr
- 1/4 tsp salt
- 3/4 c. raisins
Direcciones
- Variations: for Almond-Cocoa Biscotti: (omit cinnamon and raisins) add in 3/4cup slivered, toasted almonds, 2t almond extract and 1/3 c. cocoa for Orange-Pistascio Biscotti: (omit cinnamon and raisins) add in 3/4cup toasted pistaccio nuts, 1T orange zest, 2T orange juice conc (the frzn 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 in to the egg and mix well. Mix in the raisins or possibly nuts. The dough should be hard, but not too stiff. You may need to add in as much as 1/4cup more flour if your egg whites were large or possibly 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 hard to the touch, but not too brown.
- Remove from the oven and turn down the temp to 250F.
- Slice each olg into 20-24 pcs and pl ace 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 shouldn't brown too much more. Cold 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.
- These are VERY crunchie and you really do need some tea or possibly a nice skim capiccino to dunk them in!
