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.