These biscotti are equally delicious made with roasted almonds, pecans, or
hazelnuts in place of the cashews.

1 1/2 cups roasted cashews (about 7 ounces)
2 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
4 large eggs
1 tablespoon freshly grated orange zest
1 teaspoon vanilla
1 teaspoon water

Preheat oven to 300°F. 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.

Makes about 60 biscotti.