White Chocolate-Cashew Coffee Biscotti

Ingredients

• 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 roasted cashews, coarsely chopped
• cooking spray
• 1 tablespoon granulated sugar
• 3 ounces premium white baking chocolate, chopped

Directions

1. 1

   Preheat oven to 350°.

2. 2

   Place first 6 ingredients in a large bowl, and beat with a mixer at medium speed until well blended.

3. 3

   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.

4. 4

   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.

5. 5

   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.