1 ½ c. roasted cashews (about 7 oz.)
2 c. unbleached all-purpose flour
1 c. sugar
1 tsp. baking soda
¼ tsp. salt
4 large eggs (divided)
1 T. freshly grated orange zest
1 tsp. vanilla
1 tsp. water |
Preheat oven to 300 degrees and grease a large baking sheet (or place a Silpat on the sheet).
Coarsely chop cashews. Stir flour, sugar, baking soda and salt together. Beat 3 eggs, zest and vanilla with electric mixer until just combined. Stir in flour mixture and beat until a stiff dough is formed. Stir in cashews.
Beat together water and remaining egg to make a wash. On baking sheet with floured hands form dough into two 12” long logs and flatten slightly. Brush logs with egg wash. Bake logs in middle of oven until golden, about 50 min. Cool logs on baking sheet on a rack 10 min.
On a cutting board with a serrated knife diagonally cut logs into roughly 1/3” thick slices. Arrange biscotti, a cut side down, on baking sheet and bake in middle of oven until crisp, about 15 min. Cool on a rack. Store airtight. |