Part 119 (2/2)

2 cups whole wheat pastry flour or all-purpose flour

teaspoon baking soda

teaspoon baking powder

2 teaspoons ground cinnamon

teaspoon ground nutmeg

teaspoon allspice

teaspoon salt

2 cups rolled or instant oats

1 ups Thompson raisins

PREHEAT THE oven to 350F and lightly grease two baking sheets.

If you have any issues with cookies' sticking to the baking sheets, line sheets with either baking parchment or Silpats.

In a large bowl, combine the oil, brown rice syrup, soy milk, brown sugar, and vanilla, and beat until smooth. Sift in the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt, and combine to beat just until a dough begins to form. Fold in the oats and raisins.

Roll the dough into walnut-size b.a.l.l.s (about 1 heaping tablespoon) and place about 2 inches apart on the baking sheets. Press the cookies down lightly with your fingers or the bottoms of a gla.s.s dipped in water (to prevent sticking). Bake for 10 to 12 minutes, until the cookies have spread and are lightly browned.

Remove from the oven and allow to cool on their baking sheets for about 2 minutes before transferring to a wire rack. Cool the cookies completely before storing in a tightly covered container.

ALMOND-ANISE BISCOTTI.

MAKE 18 COOKIES.

TIME: ABOUT AN HOUR.

This is the cla.s.sic twice-baked Italian cookie-not overly sweet, bursting with toasted almonds or chocolate or spices, with a definite cookie crunch. These biscotti are ideal treats for midafternoon snacks or packing into lunch boxes, especially lunch boxes for grown ups. And of course, these hold up perfectly when dipped into tea or a soy latte. Try some of the variations as well, such as the Orange-Chocolate Chip and Cranberry-Pistachio.

cup almond or soy milk

2 tablespoons ground flaxseeds

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