This is my final cookie of the year. I’ll finally put away the cookie sheets, the flours, the sugars. And I’ll finally stop eating a cookie after every meal.
Today’s cookie may have been my favorite of the whole bunch. These were perfect to have around during Eric’s finals week, as they pair perfectly with coffee. In fact, if you make these, I’m going to insist that you dip them in a warm cup of coffee. And you should definitely make these.
But let’s just clarify one thing. These are supposed to be drizzled with white chocolate. But at this point we all understand that drizzling white chocolate is my kryptonite, so let’s just forget that I tried. These were super delicious without the white chocolate. So take that, unmeltable chips.
Cashew Coffee Biscotti
adapted from Cooking Light
1/2 cup granulated sugar
1/2 cup light brown sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
1 large egg white
2 1/2 cups all-purpose flour (I used 1 cup whole wheat, 1 1/2 all-purpose)
1/8 cup instant coffee granules (this is about 4 Starbucks’ Via packets)
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
3/4 cup dry-roasted cashews, coarsely chopped
1 tablespoon granulated sugar
Preheat oven to 350 degrees.
Place first 6 ingredients in a large bowl and beat with a mixer at medium speed until well blended.
Combine flour, instant coffee granules, 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 lined with parchment paper. Pat to 3/4-inch thickness. Sprinkle evenly with 1 tablespoon sugar.
Bake for 22 minutes. Remove rolls from baking sheet and cool for 10 minutes on a wire rack. Cut each roll diagonally into about 21 (1/2-inch) slices. Carefully stand slices upright on the baking sheet. Reduce oven temperature to 325 degrees. Bake 20 minutes. Remove from baking sheet and cool completely on a wire rack.
Well, that does it for me and the Christmas cookies this year. Check out Becca’s lemon spritzer cookies!