Cashew Coffee Biscotti Food

CASHEW-COFFEE BISCOTTI

Steps:

• Preheat oven to 350 Spread cashews on a large baking sheet and toast in the oven for 10 to 12 minutes, until golden brown. Transfer to a medium bowl to cool Meanwhile, in a food processor, combine the flour, baking powder, salt and 2/3 cup of the sugar. Add the diced butter and pulse until the mixture resembles coarse meal. Add the mixture to the cashews and toss. Mix in the coffee granules. Using a fork, lightly beat the eggs with the vanilla. Stir into the flour mixture; mix with your hands until just blended. Pat into a disk. Lightly butter the baking sheet. On a lightly floured work surface, quarter the disk into 4 equal wedges. Using your hands, roll each wedge into an 8 inch log. Place the logs 2 inches apart on to the prepared baking sheet and flatten with the heel of your hand to a width of 2 inches; sprinkle the tops with the remaining 1/2 teaspoon sugar. Bake for about 20 minutes or until golden brown. Using 2 metal spatulas, carefully transfer the logs to a rack to cool slightly, 5 to 10 minutes. Place the logs on a work surface. Using a sharp knife in a quick motion, slice each log on the diagonal 3/4 inch thick. Place the biscotti cut side down on the baking sheet and bake for 5 to 7 minutes, just until they begin to color. Transfer to a rack to cool completely.

ROSEMARY CASHEW BISCOTTI

Steps:

• Preheat oven to 350 degrees. Grease cookie sheet.
• By hand: In a bowl combine flour, sugar, baking powder, rosemary and pepper. In a separate bowl combine eggs and vanilla. Using a wooden spoon, beat egg mixture into dry ingredients. Dough will be very stiff. Stir nuts into dough.
• Food processor method: In food processor fitted with steel blade combine flour, sugar, baking powder, rosemary and pepper; process briefly. In a small bowl combine eggs and vanilla. With food processor running, pour in eggs in a steady stream; process until stiff dough is formed. Add nuts and pulse several times to combine.
• Shape dough into 2 flat 3-inch wide logs and place on cookie sheet. Bake 20 minutes. Remove from oven and cool on baking sheet. When cool enough to handle, use a serrated knife to slice logs on the diagonal into 1/2-inch-wide pieces. Place cut side down on cookie sheet and return to oven 15 minutes, or until golden brown. Cool on racks and store in tins up to 1 month.

CASHEW ORANGE BISCOTTI

Steps:

• Preheat oven to 300°F. and butter a large baking sheet.
• Coarsely chop cashews. Into a bowl sift together flour, sugar, baking soda, and salt. In another bowl with an electric mixer beat together 3 eggs, zest, and vanilla until just combined. Stir in flour mixture and beat until a stiff dough is formed. Stir in cashews.
• In a small bowl beat together water and remaining egg to make an egg wash. On baking sheet with floured hands form dough into two 12-inch-long logs and flatten slightly. Brush logs with some egg wash. Bake logs in middle of oven until golden, about 50 minutes. Cool logs on baking sheet on a rack 10 minutes.
• On a cutting board with a serrated knife diagonally cut logs into roughly 1/3-inch-thick slices. Arrange biscotti, a cut side down, on baking sheet and bake in middle of oven until crisp, about 15 minutes. Cool biscotti on rack. Biscotti keep in an airtight container at cool room temperature 2 weeks.

WHITE CHOCOLATE-CASHEW COFFEE BISCOTTI

Steps:

• Preheat oven to 350°.
• 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 granules, cocoa, baking soda, ground cinnamon, salt, and ground 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; pat to 3/4-inch thickness. Sprinkle rolls evenly with 1 tablespoon granulated sugar.
• Bake at 350° 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 baking sheet. Reduce oven temperature to 325°; bake 20 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.
• Place chocolate in a small heavy-duty zip-top plastic bag; microwave at high 1 minute or until the chocolate is soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over biscotti.

VEGAN CRANBERRY CASHEW BISCOTTI

Steps:

• Preheat oven to 350°F.
• Cream margarine and sugar together until light and fluffy. Blend in the "eggs" and extracts. Mix in the flour and baking soda. Stir in the cranberries and cashews. Chill for 10 minutes.
• Divide the chilled dough in half and shape into a 1 inch-thick rectangular slabs on an lined, oiled baking sheet. Flatten the slabs slightly by evenly patting them down. Bake until they are golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and reduce the oven temperature to 275°F.
• Let slabs cool for 10 minutes, then cut each slab into 1/2 inch-wide slices. Place sliced biscottis on their sides on an ungreased baking sheet (just simply remove the lining from the one you just used) and bake for another 8-10 minutes until they are crisp and dry. Let cool completely before storing in an airtight container. They will keep for a few days, but I suggest freezing half. They taste great frozen!