Brazil Nut And Coffee Biscotti

• 3 teaspoons instant coffee, powder
• 1 tablespoon dark rum, 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

1. Preheat the oven to 180 C (350 F).
2. Dissolve the coffee in rum.
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.

instant coffee, dark rum, eggs, caster sugar, flour, flour, ground cinnamon, nuts, caster sugar

Taken from www.food.com/recipe/brazil-nut-and-coffee-biscotti-469500 (may not work)