Cinnamon-raisin Biscotti

INGREDIENTS

INSTRUCTIONS

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.  These are VERY crunchie and you really do need
some tea or a nice skim  capiccino to dunk them in! Submitted By
RHOMMEL  <RHOMMEL@IX.NETCOM.COM> On TUE, 21 NOV 1995 160438 ~0500  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 2107
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 1720.6mg
Potassium: 1241.1mg
Carbohydrates: 495.8g
Fiber: 14.1g
Sugar: 275.3g
Protein: 29.8g