Cashew Coffee Biscotti

Ingredients:

• 1 and 3/4 cups premium flour
• 2/3 tbsp. + 4 tsp. Sahara
• 2 tbsp + 1 tsp instant espresso
• 0.5 tsp baking powder
• 0.5 tsp coarse salt
• 4 tbsp unsalted butter, softened
• 2 large eggs
• 1 tbsp. water
• 1 tsp vanilla extract
• 1.5 cups toasted cashews
• White of 1 large egg, lightly beaten

Preparation:

1. Preheat oven to 175°C.
2. In a food processor, combine the flour, 2/3 cup sugar, espresso powder, baking powder, and salt. Add the butter and pulse until the mixture resembles wet sand. Transfer to a large bowl.
3. In a small bowl, whisk together the eggs, water, and vanilla extract; add the flour mixture and knead into a crumbly dough. Press the dough pieces together and knead until moist and smooth. Stir in the cashews.
4. Line a baking sheet with parchment paper. Divide the dough in half and place it on the prepared baking sheet. Form the dough into two 27 x 5 cm loaves, spaced 7 cm apart. Brush each loaf with beaten egg white and sprinkle 2 teaspoons of sugar on top and sides. Bake for 30 minutes.
5. Cool the biscotti on the baking sheet for 5 minutes. Transfer the loaves to a cutting board and, using a sharp serrated knife, slice into 1-cm-thick slices. Place the slices on the baking sheet and bake, rotating halfway through, for 25 minutes. Transfer to a wire rack and let cool completely. Store biscotti in a tightly sealed container for up to 2 weeks..