Brazil Nut And Coffee Biscotti

1. 1

   Preheat the oven to 180 C (350 F).

2. 2

   Dissolve the coffee in rum.

3. 3

   Beat the eggs and sugar until thick and creamy, then beat in the coffee.

4. 4

   Sift the flours and cinnamon into a bowl, then stir in the nut.

5. 5

   Mix in the egg mixture.

6. 6

   Divide the mixture into two rolls, each about 28 cm (11 1/4 inches) long.

7. 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. 8

   Brush lightly with water and sprinkle with extra sugar.

9. 9

   Bake for 25 minutes, or until firm and light brown.

10. 10

    Cool until warm on the tray. Reduce oven temperature to 160 C (315 F).

11. 11

    Cut into 1 cm (1/2 inch) thick diagonal slices.

12. 12

    Bake in a single layer on the lined tray for 20 minutes, until dry, turning once. Cool on a rack.

13. 13

    Enjoy :D.

14. 14

    PS: When cold, these can be stored in an airtight container for 2-3 weeks.

* Per serving · 4 servings · Values may vary.

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