Coffee Cashew Biscotti (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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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 |
Directions:
1. 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. 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. 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. 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.
5. Calories: 80
6. Total Fat: 4.5 grams
7. Saturated Fat: 1.5 grams
8. Total Carbohydrate: 9 grams
9. Protein: 2 grams
10. Sodium: 75 milligrams
11. Cholesterol: 15 milligrams
12. Fiber: 0 grams
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