White Chocolate-Cashew Coffee Biscotti

Ingredients

• 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
• 2 1/2 cups all-purpose flour
• 1/4 cup instant coffee granules
• 3 tablespoons unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 3/4 cup dry-roasted cashews, coarsely chopped
• Cooking spray
• 1 tablespoon granulated sugar
• 3 ounces premium white chocolate, chopped

Preparation

1. Preheat oven to 350°.
2. Place first 6 ingredients in a large bowl, and beat with a mixer at medium speed until well blended.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, instant coffee granules, cocoa, baking soda, ground cinnamon, salt, and ground nutmeg; gradually add to sugar mixture, beating until well blended. Stir in the cashews. Turn dough out onto a lightly floured surface; knead lightly 7 times. 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 evenly with 1 tablespoon granulated sugar.
4. Bake at 350° for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 21 (1/2-inch) slices. Carefully stand slices upright on baking sheet. Reduce oven temperature to 325°; bake 20 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.
5. Place chocolate in a small heavy-duty zip-top plastic bag; microwave at high 1 minute or until the chocolate is soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over biscotti.