Ingredients
1 teaspoon baking soda
1 1/2 cups roasted cashews (about 7 ounces)
2 cups unbleached all-purpose flour
1 cup sugar
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla
1 teaspoon water
Method
Sources
📖
Recipe1M+
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Instant-read thermometer — essential for any technique requiring precise temperature control
Cooling and draining rack for baked goods, fried items
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Instant-read thermometer — essential for any technique requiring precise temperature control
Cooling and draining rack for baked goods, fried items
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 300f. and butter a large baking sheet. coarsely chop cashews. into a bowl sift together flour, sugar, baking soda, and salt. in another bowl with an electric mixer beat together 3 eggs, zest, and vanilla until just combined. stir in flour mixture and beat until a stiff dough is formed. stir in cashews. in a small bowl beat together water and remaining egg to make an egg wash. on baking sheet with floured hands form dough into two 12-inch-long logs and flatten slightly. brush logs with some egg wash. bake logs in middle of oven until golden, about 50 minutes. cool logs on baking sheet on a rack 10 minutes. on a cutting board with a serrated knife diagonally cut logs into roughly 1/3-inch-thick slices. arrange biscotti, a cut side down, on baking sheet and bake in middle of oven until crisp, about 15 minutes. cool biscotti on rack. biscotti keep in an airtight container at cool room temperature 2 weeks.