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1.
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Preheat oven 350F.
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Pulse flour, 2/3 cup sugar, espresso powder, baking powder, and salt in a food processor.
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Add butter and pulse until mixture is sandy.
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Transfer to a large bowl.
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2.
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Whisk eggs, water, and vanilla in a small bowl; stir into flour mixture until a crumbly dough forms.
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Press together and knead to a moist, uniform dough.
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Knead in cashews.
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3.
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Line a baking sheet with parchment paper.
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Divide dough in half and place on prepared baking sheet.
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Shape dough into two 11 by 2 inch logs, keeping 3 inches between logs.
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Brush each log with egg white and sprinkle 2 teaspoons sugar over top and sides of each.
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Bake for 30 minutes.
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4.
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Cool biscotti for 5 minutes on baking sheet.
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Transfer logs to a cutting board and, cut 1/2-inch thick slices using a sharp serrated knife.
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Lay on baking sheet and bake, turning half way though, for 25 minutes.
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Transfer to a wire rack to cool.
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Store in an airtight container for up to 2 weeks.
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Calories: 80
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Total Fat: 4.5 grams
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Saturated Fat: 1.5 grams
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Total Carbohydrate: 9 grams
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Protein: 2 grams
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Sodium: 75 milligrams
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Cholesterol: 15 milligrams
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Fiber: 0 grams
