Ingredients
6 eggwhites
1 tbsp vanilla
1 cup sugar
2 cup flour
2 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup raisins
Directions
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
Servings: 1 batch
Cinnamon-Raisin Biscotti Recipe brought to you by Recipe Ideas
Categories: Biscotti; Cookie; Fruit; Italian; Pasta
The History of Recipes
Academics have proved the existance of recipes back into the far past, at least as far back as early Egypt, and maybe further still. Interesting though that maybe, generally, these ancient recipes were just primitive pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are a few tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. During the time of the Roman Empire a man called Apicius created a number of documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into starters, main course and dessert, a very modern way of dining. This early Roman chef informs us how the Roman chefs made use of many spices, including a few that will be familiar to modern chefs for example bay, fennel and asafoetida. As our culinary historical trip moves on a few more years we have two recipe books which appeared in the 14th Century - a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are not about the indian food that we all know today, but instead descriptions of the types of meals enjoyed by the rich. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including coriander, parsley, and basil. These new spices and herbs was responsible for a torrent in publications on food, the majority of which are now in academic collections. When we get to the 1900s, cooking books were greatly in demand due to more people being able to read, people having more free time and having more disposable income. The arrival of TV brought us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Cinnamon Raisin Biscotti recipe.
