Chocolate-Cashew Espresso Biscotti

Chocolate-Cashew Espresso Biscotti (Adapted from CL)

1 1/4 cups white whole-wheat flour
1 1/4 cups all-purpose flour
3 tablespoons natural cocoa powder
2 tablespoons instant espresso powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon fresh grated nutmeg
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
3/4 cup roasted cashews, coarsely chopped
1 tablespoon raw sugar

Preheat oven to 350

In a medium bowl, whisk together flours, cocoa, espresso powder, baking soda, cinnamon, salt, and nutmeg.

In a medium mixing bowl, beat together sugars, butter, vanilla, eggs and egg whites until well combined. Gradually add the dry ingredients and mix just until combined. Mix in cashews.

Scoop dough onto a surface lightly dusted with flour. Knead the dough a couple times until it comes together. Divide the dough in half. Roll each half into a 12" log and place them on a baking sheet lined with parchment paper. Gently flatten each log until it is about 3/4" thick. Evenly scatter the top of the dough with raw sugar.

Bake until the biscotti is just firm to the touch - about 20-24 minutes. Remove from the oven and carefully move the biscotti from the baking sheet to a wire rack. Let sit to cool for 10-15 minutes.

Reduce heat to 325

Using a serrated knife, cut each biscotti loaf into 1/2" thick slices. Place them back on the baking sheet, standing upright, and bake for another 15-20 minutes to finish crisping the biscotti. Remove and let cool completely on wire rack.

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