Brazil Nut and Coffee Biscotti

"This is one of my favorites! It makes a great breakfast for me when I don't have time. You can also make it with a more suitable shape but I like it like this and it is also great with nut butter on it. PS: I also made the conversions. Enjoy :D"
 
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Ready In:
55mins
Ingredients:
9
Yields:
1 piece
Serves:
40
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ingredients

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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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