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
    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!
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