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Brazil nut and coffee biscotti

A recipe from the Good Food collection.


Brazil nut and coffee biscotti
Brazil nut and coffee biscotti
  • 3 teaspoons instant coffee powder
  • 1 tablespoon dark rum, warmed
  • 2 eggs
  • 1/2 cup (125 g/4 oz) caster sugar
  • 1¼ cups (155 g/5 oz) plain flour
  • 1/2 cup (60 g/2 oz) self-raising flour
  • 1 teaspoon ground cinnamon
  • 3/4 cup (105 g/3½ oz ) brazil nuts, roughly chopped
  • 1 tablespoon caster sugar, extra


1. Preheat the oven to moderate 180°C (375°F/Gas 4). Dissolve the coffee in the rum. Beat the eggs and sugar until thick and creamy, then beat in the coffee mixture. Sift the flours and cinnamon into a bowl, then stir in the nuts. Mix in the egg mixture.

2. Divide the mixture into two rolls, each about 28 cm (11 inches) long. Line a baking tray with baking paper, put the rolls on it and press lightly to flatten them to about 6 cm (2½ inches) across. Brush lightly with water and sprinkle with the extra sugar. Bake for 25 minutes, or until firm and light brown. Cool until warm on the tray. Reduce the oven temperature to warm 160°C(315°F/Gas2–3).

3. Cut into 1 cm (1/2 inch) thick diagonal slices. Bake in a single layer on the lined tray for 20 minutes, or until dry, turning once. Cool on a rack. When cold, store in an airtight container for 2–3 weeks.

Main ingredient:

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