lumicero/recipes-ing2inst huggingface dataset:
Title: Phyllo-Wrapped Baked Stuffed Apples
Ingredients:
- 4 apples
- 1 oats
- 1 brown sugar
- 1 cinnamon
- 1/4 nutmeg
- 1/4 clove
- 1/2 butter
- 8 phyllo pastry sheets
Instructions:
1. Preheat oven to 350°F.
2. In a medium mixing bowl, combine oats, brown sugar, cinnamon, nutmeg and cloves. Stir in 1/4 cup butter, tossing with a fork until crumbly texture achieved.
3. Place one phyllo leaf on a dry kitchen towel and lightly brush with butter, using remaining 1/4 cup of melted butter. Place a second leaf on top of first phyllo leaf and brush with butter. Repeat until four leaves have been used.
4. Place peeled and cored (whole) apple in center of layered phyllo. Gently pick up sides of phyllo and gather evenly around apple. Do not enclose apple. Leave the top of the apple exposed and the phyllo edges open. Brush butter lightly around exterior of apple. Repeat process with remaining three apples.
5. Pack oat stuffing mixture into cored center of each apple. Mound remaining stuffing atop exposed portion of apple.
6. Place each wrapped and stuffed apple in a baking dish, leaving space between so they do not touch.
7. Bake for 40-45 minutes or until phyllo and topping are golden brown and crisp, and apple is tender.
8. Serve warm.
Title: Strawberry Ripple Cake
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 egg
- 2 flour
- 2 baking powder
- 1/2 salt
- 3/4 milk
- 1 1/2 strawberries
- 1/2 pecans
- 1/4 sugar
- 1/8 nutmeg
Instructions:
1. Cream butter and sugar. Add beaten egg and mix.
2. Sift together flour, baking powder and salt. Add alternately with milk. Do not beat -- just fold lightly together. Pour one-half of batter into a greased 8 x 8 inch pan.
3. Combine crushed strawberries, pecans, 1/4 cup sugar and nutmeg.
4. Pour one-half of strawberry mixture over the batter in pan. Top with remaining cake batter, then the remaining strawberry mixture.
5. Bake in a 375 degree oven for 35 to 40 minutes. Suggestion: Serve warm topped with whipped cream or cool whip.
Title: Flax Seed Meal Muffins
Ingredients:
- 3 eggs
- 1/4 water
- 1/4 vanilla
- 2 flax seed meal
- 1 baking soda
- 1 baking powder
- 1/2 cinnamon
- 1/2 salt
- 2
- 1/8
Instructions:
1. In a medium bowl, beat the eggs with a fork.
2. Beat in oil, syrup, water and vanilla.
3. In small bowl combine remaining ingredients, then stir into egg mixture.
4. Let stand 5 minutes. Spoon into well greased muffin cups (without paper).
5. Bake at 350?°F for 12-15 minutes. Remove from tin at once to cooling rack. Store in fridge!
Title: Almond Joy Cake With Creamy Coconut Butter Frosting
Ingredients:
- 1 coconut pudding mix
- 1 water
- 1 eggs
- 1/2 instant pistachio pudding mix
- 4 water
- 1/4 eggs
- 1 butter
- 1 salt
- 3/4 vanilla extract
- 1/2 confectioners' sugar
- 1/8 coconut milk
- 4 flaked coconut
- 1/4
- 2/3
- 1/2
- 1
- 2
- 1/2
- 1
Instructions:
1. Butter and dust with flour 2 9x13 pans.
2. Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
3. Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
4. Cool at room temperature for 15 minutes.
5. Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
6. Let sit for 1 hour.
7. Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
8. Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
9. Cool at room temperature for 15 minutes.
10. Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
11. Let sit for 1 hour.
12. Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
13. Frost cooled cake and garnish with toasted coconut!
Title: Chocolate Nut Torte
Ingredients:
- 2 eggs
- 1 sugar
- 2 vanilla
- 1 butter
- 6 flour
- 1
- 1/2
Instructions:
1. Beat eggs until very light.
2. Add the sugar a little at a time.
3. Melt chocolate and butter together.
4. Add to the sugar and egg mixture.
5. Stir in nuts, flour and vanilla.
6. Pour into a greased square tin and bake slowly for half an hour.
Title: White Bean Blondies
Ingredients:
- 1 garbanzo beans
- 2 eggs
- 3/4 granulated sugar
- 2 canola oil
- 1/2 vanilla extract
- 1/2 baking powder
- 1/4 salt
- 1/4 ground cinnamon
- 1/2 old fashioned oats
- 3/4
Instructions:
1. Preheat the oven to 350°F Lightly oil or coat a 9 x 9-inch baking pan with nonstick cooking spray and set aside.
2. Place the garbanzo beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, sugar, oil, vanilla extract, baking powder, salt, and cinnamon and process until smooth. Add the oats and chips and pulse just until blended.
3. Pour the batter into the prepared pan, and smooth the top with a rubber spatula.
4. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let stand at least 20 minutes before slicing. Store in refrigerator.
Title: Chocolate Nests
Ingredients:
- 2 raisins
- 1/2 chocolate chips
- 6
Instructions:
1. Melt chocolate.
2. Mix melted chocolate with cereal and raisins.
3. Place on a cookie sheet and refridgerate.
4. Leave to set for about 15 minutes.
Title: Chocolate Sticky Date Pudding With Whiskey Butterscotch Sauce
Ingredients:
- 250 dried dates
- 1 1/4 cold water
- 1 bicarbonate of soda
- 125 baking soda
- 1 butter
- 3 brown sugar
- 1 1/2 eggs
- 100 self-raising flour
- 3/4 dark chocolate
- 1 brown sugar
- 75 butter
- 1
Instructions:
1. PREPARE PUDDING:.
2. Preheat oven to 180 degrees Celsius (160 degrees Celsius for convection oven; converts to 350 degrees F/320 F). Grease a 20 cm round cake pan (8-inch cake pan). Line base and side with baking paper (parchment paper).
3. Combine dates and 1 1/4 cups cold water in a saucepan. Bring to a boil over medium heat. Remove from heat.
4. Stir in bicarbonate of soda. Stand for 15 minutes.
5. Process date mixture until almost smooth.
6. Place butter and sugar in a bowl. Using an electric mixer, beat for 5 minutes, or until light and fluffy.
7. Beat in eggs, one at a time.
8. Stir in flour, chocolate, and date mixture.
9. Spread mixture into a prepared pan. Bake for 1 hour or until a skewer inserted in the middle comes out clean.
10. PREPARE SAUCE:.
11. Combine sugar, cream and butter in a small saucepan. Stir over low heat until sugar has dissolved.
12. Increase heat to medium-high. Bring to a boil.
13. Reduce heat to medium. Simmer for 4 minutes or until slightly thickened.
14. Stir in whisky (if using).
15. Serve cake with sauce and cream.
Title: Fresh Orange Bread Pudding With Meringue Topping
Ingredients:
- 1 sugar
- 1 1/2 cornstarch
- 2/3 salt
- 1 milk
- 1/4 butter
- 2 margarine
- 1 1/2 vanilla extract
- 2 sugar
- 1 vanilla extract
- 1
- 2
- 4
- 1/4
Instructions:
1. Preheat oven to 325°. Place the oranges and bread cubes in a 1-quart casserole dish; set aside.
2. To make the custard, combine the sugar, cornstarch, and salt in a saucepan. Blend in egg yolks and 1/4 cup of the milk. mix in remaining milk stir and cook over very low heat until the custard coats metal spoon and is slightly thick (about 10 minutes).
3. Add butter, orange peel, and vanilla; pour into casserole over the oranges and bread cubes. Place pan in hot water going 1/2 way up outside of casserole dish and bake at 325°F for 1 1/2 hours or until the pudding is firm in the center.
4. Cover with meringue.
5. For meringue, beat egg whites until they stand at soft peaks. Gradually beat in the sugar. Add the vanilla and spread over the cooked bread pudding.
6. Return the pan to the oven and back into the pan of hot water. Bake 20 minutes or until the meringue is brown. Serve warm.
Title: Strawberry Dream Cake
Ingredients:
- 1 instant vanilla pudding
- 1 milk
- 2 sour cream
- 1 strawberry
- 1 Cool Whip
- 1 - 13 1/2
- 1
Instructions:
1. Tear angel food cake into small pieces.
2. Press firmly in 9x13 glass dish.
3. Mix pudding with milk, folded in sour cream.
4. Place on top of cake. Cover with sliced strawberries, folded into glaze.
5. Place cool whip on top of strawberries.
6. Refrigerate at least 3 hours before serving.
7. Better the second day!
Title: Mandarin Coconut Pudding Bars
Ingredients:
- 1/2 powdered sugar
- 1/2 flour
- 1 3/4 salt
- 1/4 butter
- 3/4 mandarin oranges
- 1/4 sugar
- 22 sour cream
- 1/4 instant coconut cream pudding mix
- 24 Cool Whip
- 2
- 1
Instructions:
1. Preparations for crust:
2. In food processor, pulse dry ingredients until well blended. Cut butter into small pieces and add to processor along with almond extract. Blend all together in processor until a sandy consistency is reached. Press onto bottom of lightly greased 9x13 inch pan. Bake at 350 degrees for 30 minutes or until crust is lightly browned. Remove from oven and cool.
3. Preparations for filling:
4. Drain mandarin oranges, reserving ½ cup of syrup. In large bowl, combine syrup with sugar, sour cream and pudding mix; Fold oranges into pudding and spoon over cooled crust. Top with whipped topping, cover and chill for at least 2 hours.
Title: Pistachio Biscotti
Ingredients:
- 1 1/2 pistachios
- 1/2 unsalted butter
- 3 eggs
- 1 sugar
- 1 vanilla extract
- 3 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
Instructions:
1. Preheat the oven to 350 degrees F.
2. Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.
3. In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
4. Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.
Title: Coffee Custards
Ingredients:
- 1/2 sugar
- 1/2 egg
- 5 milk
- 1 instant espresso powder
- 2 vanilla extract
- 2
- 1
Instructions:
1. In a small skillet, cook ¼ cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
2. Add ¼ cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
3. Remove from heat and stir in chocolate until it is melted.
4. Preheat oven to 300 degrees F.
5. Scald the milk.
6. In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and add the chocolate mixture, whisking.
7. Whisk in the scalded milk in a stream.
8. Add the espresso powder, vanilla and a pinch of salt.
9. Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
10. Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
11. Cover pan tightly with foil.
12. Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
13. Let them cool completely, uncovered.
14. Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
15. Garnish each custard with a rosette of whipped cream.
Title: Strawberry Mallow Slice
Ingredients:
- 2 butter
- 125 coconut
- 1/2 mixed spice
- 1 cream cheese
- 250 marshmallows
- 300 strawberries
- 100 gelatin
- 250 cold water
- 1 marshmallows
- 1/4 milk
- 100
- 1
Instructions:
1. Grease a 19cm x 29cm lamington pan.
2. Combine biscuits, butter, coconut and spice in a bowl, mix well.
3. Press evenly over base of prepared pan; refrigerate 30 minutes.
4. Pour filling over base; refrigerate several hours or until firm.
5. Spread with topping; refrigerate until topping is set.
6. Sprinkle with extra toasted shredded coconut if desired.
7. FILLING:
8. Process cream cheese until soft.
9. Add cream, marshmallows and strawberries, process until smooth.
10. Add gelatine to cold water, stir over hot water until gelatine is dissolved.
11. Fold into cream mixture.
12. TOPPING:
13. Combine marshmallows and milk in a saucepan, stir constantly over low heat without boiling until marshmallows are melted.
14. Cool topping to room temperature.
Title: Date Cake (Djamilah)
Ingredients:
- 1 granulated sugar
- 1 eggs
- 4 vanilla
- 1/2 cornstarch
- 3 dates
- 1 1/2 butter
- 3
- 1
Instructions:
1. Butter a round 10-inch cake pan; line with waxed paper. Butter waxed paper; set pan aside. Preheat oven to 400ºF.
2. In a blender, process almonds with 3/4 cup sugar until finely ground.
3. In a large bowl, beat egg yolks with remaining 1/4 cup sugar and vanilla. Stir in almond mixture, cornstarch, dates, butter and orange juice or liqueur.
4. In a medium bowl, beat egg whites until stiff; fold into date mixture. Pour batter into prepared pan. Bake in center of oven 30 to 40 minutes or until center springs back when lightly pressed with your fingers. Invert onto a rack; remove from pan. Cool on rack.
Title: Carrot Cake Cupcakes
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 4 flour
- 2 1/4 salt
- 1 1/2 cinnamon
- 2 baking powder
- 1 baking soda
- 2 carrots
- 3 walnuts
- 1 coconut
- 1
Instructions:
1. In a mixing bowl beat the oil and sugar; add the eggs, one at a time mixing well.
2. Add the next 5 ingredients and mix well.
3. Grate the carrots (I do it in a food processor) and add to the above.
4. Add walnuts and coconut.
5. Use cupcake papers that have been lightly sprayed with vegetable spray and fill two-thirds full.
6. Bake 350 degrees for about 15-20 minutes.
7. Remove from pan and frost when cool.
8. I like a butter frosting but a cream cheese frosting is great too.
Title: Amish Bob Andy Pie
Ingredients:
- 2 granulated sugar
- 2 milk
- 1/2 clove
- 3 eggs
- 3 flour
- 1 butter
- 1 margarine
- cinnamon
Instructions:
1. on the three large eggs, you will need to seperate and beat yolks and whites in seperate bowls.
2. Mix together sugar, flour, cloves and cinnamon.
3. Add butter, beaten egg yolks and milk.
4. In a seperate mixing bowl, beat 3 egg whites till peaks form.
5. Fold this into first mixture.
6. Pour into 2 unbaked pie shells and bake at 350* till set.
Title: Gingerbread Snowflakes
Ingredients:
- 6 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1 unsalted butter
- 1 dark brown sugar
- 4 ground ginger
- 4 ground cinnamon
- 1 1/2 ground cloves
- 1 pepper
- 1 1/2 coarse salt
- 2 eggs
- 1 unsulphured molasses
- sugar
Instructions:
1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into three disks of equal size; wrap each in plastic. Refrigerate until cold, about 1 hour.
3. Preheat oven to 350°. Roll out dough on a lightly floured work surface. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
4. Bake cookies until crisp but not dark, 12 to 14 minutes (it only took me about 11 minutes, so be sure to check them often). Let cool on sheets on wire racks.
5. If you decide to frost cookies: Put icing in a pastry bag fitted with a small plain round ti. Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.
Title: Cold Cherry Soup
Ingredients:
- 3 tart cherries
- 1/2 wine vinegar
- 3 cornstarch
- 1 cinnamon
- 1 heavy cream
- sugar
- cinnamon
- nutmeg
Instructions:
1. Drain cherries, if necessary, saving liquid.
2. Puree cherries and reserved liquid, if any, in blender or food processor.
3. Add enough water to cherry puree to make 2 quarts.
4. Add vinegar, cornstarch, and cinnamon.
5. Place in pan and cook, stirring constantly, until slightly thickened.
6. Remove from heat.
7. Add cream.
8. Season with additional sugar to taste.
9. Chill.
10. When ready to serve, top with sweetened whipped cream and dust with cinnamon or nutmeg to garnish.
11. **Can be used as the soup course of a meal, but substitute sour cream for the whipped sweetened cream to garnish and season to taste with salt or vinegar to taste.
Title: Salted Caramel Chocolate Bars
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 quick-cooking oats
- 1 1/4 brown sugar
- 1 butter
- 1/2 cinnamon
- 1 baking soda
- 1 1/4 flour
- 19 kosher salt
- 6 coarse sea salt
- 1/4
Instructions:
1. Preheat oven to 350 degrees, grease a 9x13 glass baking dish (make sure you get the sides too).
2. Combine flour, oats, sugar, butter, cinnamon and baking soda in a large mixing bowl. Press 1/2 of the mixture into the baking dish, bake for 10 minute
3. Pour butterscotch caramel topping into a medium size bowl and stir in the 6 tbsp flour. Pull baking dish from the oven and sprinkle with chocolate chips over the warm crust, pour thickened caramel evenly over the chocolate chips. You can use and off set spatula to help spread the caramel. Sprinkle the coarse salt over the caramel topping.
4. You can gently pat the crumble crust and bake for another 20 minutes.
5. Let cool completely and then cut into bars.
Title: Tiramisu
Ingredients:
- 1 self-rising flour
- 1/3 butter
- 1 egg
- 1/3 milk
- 1/4 sugar
- 1 cream cheese
- 1 heavy cream
- 1/2 powdered sugar
- 1/3 Amaretto
- 2
Instructions:
1. Preheat oven at 350°F
2. In a mixing bowl, mix butter and sugar. After well blended, add the egg. Gradually mix in flour and milk, alternating the two. Add espresso. Batter will be bitter.
3. Bake for 20-25 minutes in a 13x9 inch pan for a thin, even layer.
4. Mix cream cheese and sugar starting at low speed then to medium speed until smooth. add amaretto. Let it chill in the refrigerator while working on the heavy cream.
5. Whip the heavy cream until soft peaks. Fold in with the cream cheese mixture. Refrigerate until the cake is done and cooled. Do NOT cover or condensation might take place.
6. After cooling, divide the cake into 12 even portions. Start layering. cake, cream, cake, cream. Chill for about an hour. Top it with shaved chocolate or fresh berries or serve as is.
Title: Plum Pudding
Ingredients:
- 325 sultanas
- 150 prunes
- 50 currants
- 50 dates
- 50 raisins
- 245 water
- 125 white sugar
- 1 brown sugar
- 1/2 butter
- 1/2 bicarbonate of soda
- 125 eggs
- 1 plain flour
- 2 self raising flour
- 1 mixed spice
- 1 cinnamon
- 1 dark rum
- 1/2
- 2
Instructions:
1. Chop the fruit up roughly and add the sugar, water and the butter. stir this mixture over low heat until the butter has melted. bring to the boil and recduce the heat, simmer uncovered for 10 minutes,stir only occasionally. remove from the heat and add the soda and mix well. allow this mixture to become completely cold. beat the eggs and add the rum then add this mixture to the fruit mixture. add the spices and cinnamon.
2. fill a pudding bowl that has been well greased 10 cup and cover with a large piece of foil put the lid on and put the surplus foil over the lid. tie the pan with string and loop it up the top so you will be able to remove it out easily. put the pudding into another pan that is bigger and fill it up with water about 3/4 of the way, then place a tight lid and steam for 5 hours. this water will need to be topped up from time to time.
3. remove string and remove foil, make sure that the water does not run down on to the pudding, allow the pudding to cool completely before covering with new foil and refrigerate-this will keep for around 5-6 weeks.
4. on the day re-steam for 2 hours using the same method as above.
5. run a knife around the edges and let the pudding glide onto the plate. serve with a brandy butter sauce.
Title: Grand Marnier Carrot Cake
Ingredients:
- 2 1/4 flour
- 2 cinnamon
- 2 baking soda
- 1 salt
- 1 mandarin oranges
- 3 eggs
- 3/4 white sugar
- 3/4 brown sugar
- 1 canola oil
- 1 Grand Marnier
- 2 orange zest
- 2 carrots
- 1 pecans
- 1 cream cheese
- 8 butter
- 1/4 Grand Marnier
- 1 1/2 powdered sugar
- 1 1/4
- 4
Instructions:
1. Preheat oven to 350°F.
2. Whisk together flour, cinnamon, baking soda, salt; set aside.
3. Pour mandarin oranges with juice into blender or food processor and pulse a couple times just until oranges are roughly chopped; add enough freshly-squeezed orange juice to make 1 1/4 cups chopped mandarin orange-juice blend; set aside.
4. In mixing bowl, beat eggs and add sugars; stir in oil, the mandarin orange-juice blend, liqueur, and orange zest; then stir in carrots, coconut, and optional nuts; add dry ingredients and stir well to combine.
5. Pour batter into a 9x13" baking pan that has been greased and floured or just coated with no-stick cooking spray; a half-batch may be baked in either an 8x8" or 9x9" baking pan.
6. Bake at 350°F for about 40 to 50 minutes or until a toothpick inserted near the center of cake comes out clean; a 9x9" cake will be done in 35 to 40 minutes; cool cake completely before frosting.
7. For frosting: Beat together butter and cream cheese; stir in liqueur; gradually add powdered sugar, stirring well after each addition and gradually adding the freshly-squeezed orange juice; adjust powdered sugar and orange juice amounts as needed for proper spreading consistency.
8. Because of the cream cheese it's best to keep this cake refrigerated after frosting, but for maximum flavor you may want to bring the cake back to room temperature after refrigeration. The frosted cake freezes well.
9. *Note: The simple to make recipe halves very easily. Applesauce may be substituted for half of the canola oil and reduced-fat cream cheese may be used.
10. **Note: The Recipezaar Kitchen Dictionary provides the following substitution: 2 tbsp unsweetened orange juice concentrate or orange juice + 1/2 tsp orange extract = 2 tbsp Grand Marnier.
Title: Snickerdoodle Biscotti
Ingredients:
- 2 3/4 all-purpose flour
- 1 1/2 ground cinnamon
- 1 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 granulated sugar
- 2 eggs
- 1 vanilla extract
- 1 water
- 1 granulated sugar
- 1/4 ground cinnamon
- 1
Instructions:
1. Preheat oven to 375°F Line a cookie sheet with parchment or Silpat.
2. Combine flour, 1 1/2 tsp cinnamon, baking powder and salt. Set aside.
3. With a stand mixer or hand mixer, cream butter and 1 cup sugar until well combined, scraping down the bowl at least twice. Add the eggs, one at a time, mixing well to combine. Add the vanilla and mix until incorporated. Add the flour mixture by large spoonsful; mix only until it forms a crumbly dough. Do not overmix.
4. Turn dough out onto a lightly floured surface. With floured hands, knead dough once or twice to form a mass. Divide in two. Form each piece into a flat log, about 10" long, 4" wide and 1" high. Place both logs on cookie sheet.
5. In a bowl, whisk egg white and water. In another bowl, combine 1/4 c sugar and 1 tsp cinnamon. Brush both logs with egg white, then sprinkle evenly with cinnamon sugar.
6. Bake in preheated oven until small cracks form on top, about 25 minutes. Remove cookie sheet from oven, but do not turn oven off. Let cookie sheet stand about 10 minutes, then remove logs to a cutting board. With a bread knife, gently cut each log into 1/2" slices across the short dimension (so you get pieces that are about 4"x1"x1/2").
7. Place slices, cut side down, back on covered cookie sheet. Return to oven and bake 10 minutes. Flip biscotti over and bake another 10 minutes, until slightly browned. Immediately remove to a rack. When completely cool, transfer to airtight storage; they will keep at room temperature up to two weeks.