Cappuccino Biscotti

This is an incredibly fiddly, but unbelievably divine recipe. It has the ‘WOW’ factor, and my theory is; if you are going to go to the trouble of making something fiddly, it needs to blow you away. And this does.

Ingredients
⅓ cup dry coffee
3 tbs boiling water
½ cup self raising flour
1½ cups plain flour
1 cup caster sugar
2 eggs lightly beaten
¾ cup (110g) toasted macadamia nuts

Decoration
⅓ cup (50g) white chocolate melts (melted)
Coffee beans (or chocolate covered coffee beans), icing sugar, cocoa powder

Method
Combine coffee & water in small bowl, stir until coffee is dissolved, cool.
Sift flours & sugar into large bowl, stir in eggs & coffee mixture, mix to a smooth dough.
Turn dough onto a lightly floured surface, knead in nuts.
Divide dough in half, roll each half into a 20cm log.
Place logs on a greased tray approx 7cm apart.
Bake in moderate oven for about 30mins or until lightly browned & crusty; cool on tray.
Using a serrated knife, cut each log diagonally into 1.5cm slices.
Place biscotti in single layer on greased tray.
Bake in moderate oven (175°C) for about 25mins or until biscotti is crisp.

Once cool, stand on their flat side, pipe a small amount of melted white chocolate onto the top of each piece and decorate with a coffee bean.
Dust with icing sugar and then sifted cocoa.