Normally I do not like biscotti. I find it hard, bland, and not enjoyable. But everyone else likes biscotti so I decided to make some for my coworkers at my internship site. The coffee machine is in our office there, so people are constantly coming in throughout the day to get their coffee fix. I figured that I could make some biscotti and set it next to the machine for people to enjoy.
So. How do I pick which biscotti to make? This one has coffee granules in it, so it seemed to be a natural pick. It will go well with people's cups of Maxwell House. Excellent.
As with most biscotti, this was really easy to make. The only problem I had was with the white chocolate drizzle. I only got a few coated in chocolate because the rest of the bag decided to burn in the microwave. Awesome. So some do not have white chocolate on them. Other than that, no problems. And perhaps most surprisingly of all, I LOVE THESE A LOT. You have to like the flavor of coffee, but it just tastes so yummy with the cocoa and the nuts... I am even able to ignore the crunchiness. I am excited. Not only am I going to take some to my internship on Tuesday, I am also going to take them to my class on Thursday since we're having a party for the end of the semester (only one more left! Woo!).
OK so these are definite make-agains. I would make them for gifts for people, mail them to people since I feel like biscotti would ship really well, etc. It is a great little recipe to hold onto.
White Chocolate-Cashew Coffee Biscotti
CL Holiday Cookbook // CL Dec. 2004
A drizzle of white chocolate lends these biscotti holiday flair. For contrast, melt semisweet chocolate to drizzle over half the batch.
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 white
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 dry-roasted cashews, coarsely chopped
1 tablespoon granulated sugar
3 ounces premium white chocolate, chopped
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.
Yield: 3 1/2 dozen