Biscotti means “baked twice” in Italian. These goodies are baked, cooled, then sliced and baked again to make sure they’re crisp and dry. This sophisticated biscuit is truly not difficult to make—and it’s great with coffee or cocoa.
Yield 25 to 30 biscottis Prep Time 55 minutes + at least 4 hours chilling time
2 1/2 cups flour
3/4 cup muscovado sugar
1 teaspoon baking powder
1 1/2 teaspoon cinnamon powder
1 1/2 cups toasted cashews
3 large eggs
2 1/4 teaspoons vanilla
1 Preheat oven to 350˚F.
2 In a bowl, combine all dry ingredients. Stir in toasted cashew nuts. Set aside.
3 In another bowl, mix eggs and vanilla. Pour in dry ingredients. Mix until stiff dough forms. (Add a few drops of water to hold dough together, if necessary.)
4 Divide dough into 2. With floured hands, shape the dough into logs then place on a baking sheet lined with parchment paper.
5 Bake for 25 to 40 minutes. Logs should be firm when pressed. Cool logs for 15 minutes. Cut into diagonal slices, about half an inch thick. Bake again for 15 minutes or until crisp.
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