Coffee Cashew Biscotti

Coffee Cashew Biscotti

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups all-purpose flour

  • cup plus 4 teaspoons sugar

  • 2

    tablespoons plus 1 teaspoon instant espresso powder

  • ½

    teaspoon baking powder

  • ½

    teaspoon kosher salt

  • 4

    tablespoons unsalted butter, softened

  • 2

    large eggs

  • 1

    tablespoon water

  • 1

    teaspoon pure vanilla extract

  • cups toasted cashews

  • 1

    large egg white, lightly beaten

Directions

1. Preheat oven 350F. Pulse flour, 2/3 cup sugar, espresso powder, baking powder, and salt in a food processor. Add butter and pulse until mixture is sandy. Transfer to a large bowl. 2. Whisk eggs, water, and vanilla in a small bowl; stir into flour mixture until a crumbly dough forms. Press together and knead to a moist, uniform dough. Knead in cashews. 3. Line a baking sheet with parchment paper. Divide dough in half and place on prepared baking sheet. Shape dough into two 11 by 2 inch logs, keeping 3 inches between logs. Brush each log with egg white and sprinkle 2 teaspoons sugar over top and sides of each. Bake for 30 minutes. 4. Cool biscotti for 5 minutes on baking sheet. Transfer logs to a cutting board and, cut 1/2-inch thick slices using a sharp serrated knife. Lay on baking sheet and bake, turning half way though, for 25 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks.


Nutrition

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