One of the great things about the holidays is that it gives you the opportunity to try out different kinds of cookies (my favorite!!!) and share them with others. Holiday brings cookie swaps at work or with family and it is nice to bring something different than the normal favorites.
Today I am going to share a recipe for White Chocolate-Cashew Coffee Biscotti. These dunkable wonders are also great to make as gifts as they keep pretty good when you pack them up as they are harder and dryer than most cookies which make them perfect for coffee or hot chocolate. Let's get to it!
White Chocolate-Cashew Coffee Biscotti
1/2 cp granulated sugar
1/2 cp packed brown sugar
2 T butter, softened
1 tsp vanilla extract
2 large eggs
1 large egg white
2 1/2 cp all purpose flour
1/4 cp instant coffee granules
3 T unsweetened cocoa
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
3/4 cp dry roasted cashews, coarsely chopped
cooking spray
1 T granulated sugar
3 ounces premium white chocolate, chopped
Preheat oven to 350 degrees.
Place first 6 ingredients in a large bowl, and beat with a mixer at medium speed until well blended.
Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, instant coffee, cocoa, baking soda, cinnamon, salt and nutmeg. Gradually add to sugar mixture, beating until well blended. Stir in the cashews. Turn dough out onto a lightly floured surface, knead lightly 7 times. Divide dough in half. Shape each portion into a 12 inch long roll. Place rolls on a baking sheet coated with cooking spray and pat to 3/4 inch thickness. Sprinkle with granulated sugar.
Bake at 350 degrees for 22 minutes. Remove rolls from baking sheet, cool 10 minutes on a wire rack. Cut each roll diagonally into 21 (1/2 inch) slices. Carefully stand slices upright on a baking sheet. Reduce temperature to 325 degrees and bake 20 minutes. Remove from baking sheet and cool completely.
Place chocolate in a small heavy duty zip lock bag. Microwave on high for 1 minute or until chocolate is soft. Knead bag until smooth. Snip a tiny hole in the corner of the bag and drizzle chocolate over the biscotti. Makes about 3 1/2 dozen.
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