Brazil Nut And Coffee Biscotti

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 3 teaspoons instant coffee, powder
• 1 tablespoon dark , warmed
• 2 eggs
• 125 g caster sugar
• 155 g plain all-purpose flour
• 60 g self-raisin flour
• 1 teaspoon ground cinnamon
• 105 g brazil nuts, roughly chopped
• 1 tablespoon caster sugar, extra

Recipe

• 1 preheat the oven to 180 c (350 f).
• 2 dissolve the coffee in .
• 3 beat the eggs and sugar until thick and creamy, then beat in the coffee.
• 4 sift the flours and cinnamon into a bowl, then stir in the nut.
• 5 mix in the egg mixture.
• 6 divide the mixture into two rolls, each about 28 cm (11 1/4 inches) long.
• 7 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.
• 8 brush lightly with water and sprinkle with extra sugar.
• 9 bake for 25 minutes, or until firm and light brown.
• 10 cool until warm on the tray. reduce oven temperature to 160 c (315 f).
• 11 cut into 1 cm (1/2 inch) thick diagonal slices.
• 12 bake in a single layer on the lined tray for 20 minutes, until dry, turning once. cool on a rack.
• 13 enjoy :d.
• 14 ps: when cold, these can be stored in an airtight container for 2-3 weeks.