"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cashew Coffee Biscotti Recipe

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This recipe for Cashew Coffee Biscotti, by , is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patsy Miller
Added: Tuesday, September 1, 2009


1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tbsp butter, softened
1 teaspoon vanilla
2 lg eggs
1 lg egg white
2 1/2 cups all-purpose flour
1/4 cup instant coffee granules
3 tbsp unsweetened cocoa
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
3/4 cup dry-roasted cashews. coarsely chopped
Cooking spray
1 tbsp granulated sugar

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, cinnamon, salt, and nutmeg; gradually add to sugar mixture, beating until well blended. Stir in cashews. Turn dough out onto lightly floured surface; knead lightly 7 times. Divide dough in half. Shape each portion into a 12" long roll. Place rolls on a baking sheet coated with cooking spray; pat to 3/4 inch thickness. Sprinkle rolls evenly with 1 tbsp 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") slices. Carefully stand slices upright on baking sheet. Reduce oven temperature to 325 and bake 20 minutes (the cookies with be slightly soft in the center, but will harden as they cool). Remove from baking sheet and cool completely on wire rack.




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