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 1/4 cup 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 log 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.
For Almond-Cocoa Biscotti:
Omit cinnamon and raisins. Add 3/4 cup slivered, toasted almonds, 2 teaspoon almond extract, and 1/3 cup cocoa.
For Orange-Pistascio Biscotti:
Omit cinnamon and raisins. Add 3/4 cup toasted pistachio nuts, 1 tablespoon orange zest, 2 tablespoon orange juice concentrate, and you may need a little extra flour.