Cashew Coffee Biscotti
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 34
Complexity: easily
Servings: 34
Dry and crispy Italian biscotti cookies are the perfect companion to coffee: you can dip them in your cup or just crunch them on the go. This biscotti recipe uses instant coffee and cashews in the dough, giving them a pleasant coffee-nutty aroma. These biscotti have a long shelf life, so you'll always have a treat on hand to go with your coffee or tea.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 3/4 cups premium flour
- 2/3 tbsp. + 4 tsp. Sahara
- 2 tbsp + 1 tsp instant espresso
- 0.5 tsp baking powder
- 0.5 tsp coarse salt
- 4 tbsp unsalted butter, softened
- 2 large eggs
- 1 tbsp. water
- 1 tsp vanilla extract
- 1.5 cups toasted cashews
- White of 1 large egg, lightly beaten
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a food processor, combine the flour, 2/3 cup sugar, espresso powder, baking powder, and salt. Add the butter and pulse until the mixture resembles wet sand. Transfer to a large bowl.
- In a small bowl, whisk together the eggs, water, and vanilla extract; add the flour mixture and knead into a crumbly dough. Press the dough pieces together and knead until moist and smooth. Stir in the cashews.
- Line a baking sheet with parchment paper. Divide the dough in half and place it on the prepared baking sheet. Form the dough into two 27 x 5 cm loaves, spaced 7 cm apart. Brush each loaf with beaten egg white and sprinkle 2 teaspoons of sugar on top and sides. Bake for 30 minutes.
- Cool the biscotti on the baking sheet for 5 minutes. Transfer the loaves to a cutting board and, using a sharp serrated knife, slice into 1-cm-thick slices. Place the slices on the baking sheet and bake, rotating halfway through, for 25 minutes. Transfer to a wire rack and let cool completely. Store biscotti in a tightly sealed container for up to 2 weeks..
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