Coffee Cashew Biscotti

Total Time:
1 hr 20 min
20 min
1 hr
  • 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
  • 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.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Calories: 80

  • Total Fat: 4.5 grams

  • Saturated Fat: 1.5 grams

  • Total Carbohydrate: 9 grams

  • Protein: 2 grams

  • Sodium: 75 milligrams

  • Cholesterol: 15 milligrams

  • Fiber: 0 grams

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