Cashew and Coffee Biscotti

Gives about 36 biscotti

Ingredients

• 625 ml (2 1/2 cups) all-pupose flour
• 1 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 1/2 cup butter at room temperature
  
• 180 ml (3/4 cup) brown sugar
• 2 large eggs at room temperature
• 2 tablespoons instant coffee diluted in 1 tablespoon boiling water
• 1 teaspoon vanilla extract
  
• 1 cup cashew nuts, unsalted and not roasted
  
• 1/2 cup semi-sweet chocolate chips
  
• 1 egg, beaten
  

Directions

1. Pre-heat oven to 350 degrees F. Lightly grease a baking sheet with vegetable oil (Pam).
2. In a bowl, combine flour, baking powder, and salt. Reserve.
3. In a large bowl, whisk butter and brown sugar until well blended. Add eggs and whisk again until well combined. Add coffee and vanilla.
4. Using a wooden spoon, incorporate dry ingredients, cashew nuts, and chocolate chips to batter. Work dough with hands until a nice firm ball forms. Add some flour if dough is too sticky.
5. Divide dough in to half and roll out until 35 cm in length. Place rolls on the baking sheet and press down until they are about 6 cm in width.
6. Brush rolls with beaten egg.
7. Place oven rack to the top 1/4 of oven. Bake rolls for 20-25 minutes. With a spatula, remove rolls form baking sheet and let cool for 15 minutes.
8. Lower oven temperature to 300 degrees F.
9. On a cutting board, cut rolls to form diagonal slices of 1.5 cm.
10. Place slices on baking sheet and bake for 15-20 minutes, making sure to turn cookies over halfway through.
11. When done, biscotti should be hard. Be careful not to burn!

These cookies are delicious dipped in coffee!

Original recipe found in A la distasio