Chocolate-cashew Coffee Biscotti

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 42
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1/4 cup instant coffee granules
• 3 tablespoons unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 3/4 cup roasted cashews, coarsely chopped
• cooking spray
• 1 tablespoon granulated sugar
• 3 ounces premium baking chocolate, chopped

Recipe

• 1 preheat oven to 350°.
• 2 place first 6 ingredients in a large bowl, and beat with a mixer at medium speed until well blended.
• 3 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.
• 4 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.
• 5 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.