Preheat your oven at 160°.
Mix the flour and baking powder.
In a different bowl, mix the butter, peanut butter and sugar together. Make it as fluffy as possible. Add one full egg and one egg yolk, reserving the white for egg wash. Mix it all well until you get a smooth, as liquid as possible batter.
Pour the liquid in the powder. Again, mix it all very well. It’s going to be a little dry, like a cookie dough – maybe a bit more depending on so many things I won’t explain. But when you’re done having it all blended, add in the cashew nuts. And mix again *insert evil laugh here*.
Separate the batter in two halves. Get your baking tray out and put a sheet of sulfurised paper on it. Shape the dough into two logs, looking like baguettes. They’ll spread a bit while cooking, so keep them tight. Brush them with egg white, generously sprinkling more brown sugar on top.
Bake them for 15 minutes, and get them out. Depending on your oven, part of the logs won’t be as cooked as the rest, so turn the tray over and bake that remaining part for 10 additional minutes. Take the tray out again.
The logs will be soft, but a little bit too hot to be handled. Wait a bit, and when you’re not risking blisters, cut them down in 2-3cm thick slices. Dispose these cut face down on the tray, and bake again for 10 minutes.
Let it cool down, make some coffee, or tea, or milk and honey. Enjoy a biscotti with your hot beverage. Laugh your evil laugh.
Best served with:
These are terrific for breakfast, so have them with whatever you go for when it's morning and you hate the world. Milk-based drinks are a perfect match.