White Chocolate-Cashew Coffee Biscotti

yield: 40 cookies

1/2 cup sugar
1/2 cup brown sugar
2 Tbsp softened butter
1 tsp vanilla
2 eggs
1 egg white
2 1/2 cups flour
1/4 cup instant coffee granules
3 Tbsp cocoa
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
3/4 cup chopped cashews
Cooking spray
1 Tbsp sugar
3 oz white chocolate

1. Preheat oven to 350° .
2. Beat 1/2 cup sugar through egg white in mixer until well blended.
3. Combine flour through nutmeg in bowl. Stir with a whisk to combine. Add to sugar mixture gradually, beating until well blended. Stir in cashews.
4. Turn dough out on lightly floured surface. Knead a few times, until dough is sticking together and not too sticky. 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 with 1 Tbsp sugar. Bake at 350° for 22 minutes.


5. Remove rolls from oven. Reduce temperature to 325°. Cool rolls on wire rack for 10 minutes.


6. Cut each roll diagonally into 20 pieces. It works best if you cut each roll in half, and then each half in half. Then cut each section into 5 pieces. Stand pieces upright on baking sheet and bake for 20 minutes at 325°.


7. Remove from oven and cool completely. Place chocolate in a heavy-duty ziploc bag. Microwave on high for 10 seconds at a time, removing chocolate from microwave to squish and make sure the bag is not melting. When chocolate is melted, cut a tiny hole in the corner of the bag. Drizzle chocolate over biscotti. Let chocolate harden. Enjoy with coffee or hot chocolate!