CASHEW NUT BISCOTTI
- 455 g cake flour
- 15 ml baking powder
- 125 ml oil
- 250 ml sugar
- 3 eggs
- 10 ml vanilla essence
- pinch of salt
- 100 g chopped roasted (but not salted) cashews
Preheat oven to 170°C (thermofan) or 190°C normal electric oven.
Beat the eggs, oil, sugar and vanilla essence with balloon whisk on Kenwood for a few minutes on medium high until well blended. Add the chopped cashews and stir through.
Sift the flour, salt and baking powder together and add to the egg/sugar/oil mixture. Put dough hook on machine and blend until a stiff dough is formed. Divide the dough into 2 (or 4 pieces each weighing 250g).
Shape each piece into a log on a prepared sheet lined with baking paper that has been sprayed with non-stick. Press the log down slightly.
Bake for 20 minutes in thermofan or 25 in normal oven if you have made 2 logs. If you shaped 4 smaller logs on 2 sheets, then bake for 12 minutes in thermofan or 18 minutes in normal oven. They will still feel a bit soft. Remove from oven and let them cool a bit before cutting crosswise into 2-3cm thick slices.
Place cut side back on the baking sheet and bake for a further 6 to 10 minutes per side. They should be lightly golden brown and dried out completely.
Switch off the oven and remove to cool completely before packing away into airtight containers.
They are light and very crispy, like a Boudoir biscuit. Delicious.
Recipe and photo: Elsabie Templeton
