Mochaccino Biscotti

Makes 24 biscotti

1 pack My Secret Kitchen Mochaccino Cookie Mix
50g butter, melted
2 medium eggs, whisked together
plain flour for dusting
caster sugar, to decorate


Preheat oven 190°C (gas mark 5). Line a baking sheet with baking paper.

Empty the Mochaccino mix into a large bowl and stir in the melted butter using a blunt knife. Add the majority of the whisked eggs to the mix but reserving approximately a tablespoon for later. Mix until a dough comes together and using your hands, shape into a ball.

Divide the ball in half and on a floured surface form each half into a log shape 18cm x 6cm x 3cm.

Place the logs onto the lined baking sheet at least 5cm apart. Brush with the reserved egg and sprinkle with caster sugar. Bake for 10 minutes or until firm to the touch. Leave to cool and reduce the oven temperature to 180°C (gas mark 4).

When completely cool, use a serrated knife to cut each log diagonally to make 12 biscuits approximately 1.5cm thick. Put the biscuits on a rack on a baking sheet and bake for 20 minutes or until crisp and golden.
Store the prepared biscotti in an airtight container.

Optional extra: dip the ends in dark or white chocolate or add almonds or hazelnuts to the dough.