Light Cinnamon-Raisin Biscotti
Light Cinnamon-Raisin Biscotti recipe
Yield
48 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
egg whites
|
*
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | cup |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
egg whites
|
*
|
| 15 | ml |
vanilla extract
|
|
| 237 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
cinnamon
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
raisins, seedless
|
|
Directions
Combine all the dry ingredients 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 ¼ cup more flour if your egg whites were large.
Divide the dough in half and shape each into a 'log' about 2 inches wide and 10 inches long.
Place each on a greased cookie sheet and bake in a preheated oven at 325℉ (160℃) for 25 to 30 min.
They should be firm to the touch, but not too brown.
Remove from the oven and turn down the temperature to 250 degrees F.
Slice each log into 20 to 24 pieces and place upright (if you can balance them!) on the cookie sheets.
Return to the oven for about 30 to 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.
Makes 4 dozen.
