Coffee Cashew Biscotti
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
40
Spice
50
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour2 cup
Sugar (plus 4 teaspoons)2 tbsp
Instant Espresso Powder1 tsp
Baking Powder1 tsp
Kosher Salt4 tbsps
Unsalted Butter (softened)2 large
Egg1 tbsp
Water1 tsp
Pure Vanilla Extract1.5 cups
Cashew (toasted)1 large
Egg White (lightly beaten)Directions:
1
Preheat oven 350F
2
Pulse flour, 2/3 cup sugar, espresso powder, baking powder, and salt in a food processor
3
Add butter and pulse until mixture is sandy
4
Transfer to a large bowl
5
Whisk eggs, water, and vanilla in a small bowl; stir into flour mixture until a crumbly dough forms
6
Press together and knead to a moist, uniform dough
7
Knead in cashews
8
Line a baking sheet with parchment paper
9
Divide dough in half and place on prepared baking sheet
10
Shape dough into two 11 by 2-inch logs, keeping 3 inches between logs
11
Brush each log with egg white and sprinkle 2 teaspoons sugar over top and sides of each
12
Bake for 30 minutes
13
Cool biscotti for 5 minutes on baking sheet
14
Transfer logs to a cutting board and, cut 1/2-inch thick slices using a sharp serrated knife
15
Lay on baking sheet and bake, turning halfway through, for 25 minutes
16
Transfer to a wire rack to cool
17
Store in an airtight container for up to 2 weeks