The Recipe Room: Cashew Biscotti

INGREDIENTS

• 1 cup raw cashew

• 1 tablespoon puréed cashew

• 3 large eggs

• 1 teaspoon salt

• 2 cups all-purpose flour

• 3/4 cups granulated white sugar

• 1 teaspoon pure vanilla extract

Serves 28 biscotti

INSTRUCTIONS:                                                                                                                   

1. Preheat oven to 350°F (175°C). Toast cashews for 8-10 minutes or lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

2. Reduce oven temperature to 300°F (150°C) and line a baking sheet with parchment paper.

3. In a small bowl lightly beat the eggs, cashew purée and vanilla. Set aside.

4. In a large bowl combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding cashews about halfway through.

5. On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3-4 inches (8-10 cm) wide. Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.

6. Transfer log to a cutting board and using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container. Enjoy when cooled!