Brazil Nut and Coffee Biscotti

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READY IN: 55mins
SERVES: 40
YIELD: 1 piece
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 180 C (350 F).
  • Dissolve the coffee in rum.
  • Beat the eggs and sugar until thick and creamy, then beat in the coffee.
  • Sift the flours and cinnamon into a bowl, then stir in the nut.
  • Mix in the egg mixture.
  • Divide the mixture into two rolls, each about 28 cm (11 1/4 inches) long.
  • Line a baking tray with baking paper, put the rolls on it and press lightly to flatten to about 6 cm (2 1/2 inches) across.
  • Brush lightly with water and sprinkle with extra sugar.
  • Bake for 25 minutes, or until firm and light brown.
  • Cool until warm on the tray. Reduce oven temperature to 160 C (315 F).
  • Cut into 1 cm (1/2 inch) thick diagonal slices.
  • Bake in a single layer on the lined tray for 20 minutes, until dry, turning once. Cool on a rack.
  • Enjoy :D.
  • PS: When cold, these can be stored in an airtight container for 2-3 weeks.
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