| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
Ingredients
- 1 3/4 cups all-purpose flour
- 2/3 cup plus 4 teaspoons sugar
- 2 tablespoons plus 1 teaspoon instant espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- 2 large eggs
- 1 tablespoon water
- 1 teaspoon pure vanilla extract
- 1 1/2 cups toasted cashews
- 1 large egg white, lightly beaten
Instructions
- 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.
- 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.
- 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.
- 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 halfway through, for 25 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks.
Reviews
Love this cookie – great coffee flavor and creaminess from the cashews
Somewhat flavorless. The coffee doesn’t come out much and the cashews add nothing. The texture is good.
Recipe was easy to prepare and has subtle flavor. Great with coffee and lattes.