Cashew Coffee Biscotti

By michaelmeiner

Ingredients

• 1 1/2 cups unsalted cashews
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2/3 cup sugar
• 4 tablespoons cold butter -- cut into small cubes
• 2 Tablespoons coffee granules
• 2 eggs
• 1/2 teaspoon vanilla extract

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Spread cashews on a large baking sheet and toast for 10 minutes until golden brown.

In a food processor, combine flour, baking powder, salt and the sugar. Add the diced butter and pulse until the mixture resembles a coarse meal.

Add flour mixture to cashews and toss. Mix in coffee granules.

Using a fork, lightly beat the eggs with vanilla. Stir in the egg mixture into the flour mixture and mix with your hands until just blended. Pat into a disk.

On a lightly floured surface, quarter the disk into 4 wedges. Using your hands roll each wedge into an 8 inch log. Place the two logs 2" apart on a greased cookie sheet and flatten with your hand to a width of 2". Bake for 20 minutes.

Cool slightly and slice each log 1/2" thick. Bake 5-7 minutes.