Try this Brazil nut and coffee biscotti recipe, or contribute your own.
Suggest a better descriptionPreheat oven 350F.
Dissolve coffee powder in the rum. Beat the eggs and sugar until thick and creamy, then beat in the coffee. Sift the flours and ground the coffee. sift the flours and ground cinnamon into a bowl, then stir in the nuts. Mix in the egg mixture
Divide the mixture into two rolls, 28cm long. Put rolls on a baking tray lined with baking paper and lightly press them to flatten to about 6cm across. Brush lightly with water and sprinkile with extra sugar. Bake for 25 min, or until firm and light brown. Cool slightly on tray. Reduce the oven temp to 315F
Cut the logs onthe diagonal into 1cm thick slices. Bake in a single layer on the lined tray for 20 min, or until dry, turning one. Cool on a rack. When cold, thense can be stored for 2-3 weeks in airtight container
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 45 Servings | ||
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Calories: 46 | ||
Calories from Fat: 19 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 23.7mg | 7 % | |
Sodium 9.4mg | 0 % | |
Potassium 27.4mg | 1 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.2g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46
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