Coffee cashew biscotti is a delightful and flavorful treat that combines the rich, roasted notes of coffee with the nutty sweetness of cashews. Originating from the picturesque region of Tuscany in Italy, biscotti, meaning "twice-baked" in Italian, is a traditional pastry commonly served as a crispy accompaniment to a warm cup of coffee or other beverages. This exquisite delicacy offers a satisfying crunch with a perfectly balanced blend of coffee intensity and cashew nuttiness. With its rustic charm and elegant presentation, coffee cashew biscotti is an ideal treat for any occasion, whether enjoyed as a casual snack or presented as a sophisticated dessert at gatherings.
Here are our top 2 tried and tested recipes!
COFFEE CASHEW BISCOTTI
Steps:
- Preheat oven 350F. Pulse flour, 2/3 cup sugar, espresso powder, baking powder, and salt in a food processor. Add butter and pulse until mixture is sandy. Transfer to a large bowl.
- Whisk eggs, water, and vanilla in a small bowl; stir into flour mixture until a crumbly dough forms. Press together and knead to a moist, uniform dough. Knead in cashews.
- Line a baking sheet with parchment paper. Divide dough in half and place on prepared baking sheet. Shape dough into two 11 by 2-inch logs, keeping 3 inches between logs. Brush each log with egg white and sprinkle 2 teaspoons sugar over top and sides of each. Bake for 30 minutes.
- Cool biscotti for 5 minutes on baking sheet. Transfer logs to a cutting board and, cut 1/2-inch thick slices using a sharp serrated knife. Lay on baking sheet and bake, turning halfway through, for 25 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 80, Fat 4.5 grams, SaturatedFat 1.5 grams, Cholesterol 15 milligrams, Sodium 75 milligrams, Carbohydrate 9 grams, Protein 2 grams
CASHEW-COFFEE BISCOTTI
Steps:
- Preheat oven to 350 Spread cashews on a large baking sheet and toast in the oven for 10 to 12 minutes, until golden brown. Transfer to a medium bowl to cool Meanwhile, in a food processor, combine the flour, baking powder, salt and 2/3 cup of the sugar. Add the diced butter and pulse until the mixture resembles coarse meal. Add the mixture to the cashews and toss. Mix in the coffee granules. Using a fork, lightly beat the eggs with the vanilla. Stir into the flour mixture; mix with your hands until just blended. Pat into a disk. Lightly butter the baking sheet. On a lightly floured work surface, quarter the disk into 4 equal wedges. Using your hands, roll each wedge into an 8 inch log. Place the logs 2 inches apart on to the prepared baking sheet and flatten with the heel of your hand to a width of 2 inches; sprinkle the tops with the remaining 1/2 teaspoon sugar. Bake for about 20 minutes or until golden brown. Using 2 metal spatulas, carefully transfer the logs to a rack to cool slightly, 5 to 10 minutes. Place the logs on a work surface. Using a sharp knife in a quick motion, slice each log on the diagonal 3/4 inch thick. Place the biscotti cut side down on the baking sheet and bake for 5 to 7 minutes, just until they begin to color. Transfer to a rack to cool completely.
Tips:
- To make the perfect cup of coffee, use fresh, cold water and freshly ground coffee beans. The ratio of coffee to water should be 1:18, which means 1 gram of coffee for every 18 grams of water.
- When choosing coffee beans, look for a dark roast with a strong flavor. You can also use a blend of different beans to create a more complex flavor.
- Grind your coffee beans just before brewing. This will help to preserve the flavor and aroma of the coffee.
- Use a French press or a drip coffee maker to brew your coffee. These methods will produce a rich, flavorful cup of coffee.
- If you are using a drip coffee maker, make sure to use a paper filter. This will help to remove any impurities from the coffee.
- Serve your coffee hot and fresh. Coffee begins to lose its flavor and aroma after about 30 minutes.
- To make cashew biscotti, use a combination of all-purpose flour, baking powder, sugar, eggs, butter, and cashews. The dough should be firm enough to handle but not too dry.
- Shape the dough into two logs and bake them in a preheated oven until they are golden brown. Slice the logs into thin slices and bake them again until they are crispy.
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Coffee and cashew biscotti are a delicious and easy-to-make treat. By following these tips, you can make the perfect cup of coffee and the perfect batch of biscotti. Enjoy!
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