Sherry and almond biscotti

Beat together the eggs and sugar until light and creamy.
Add the sherry and mix well.
Sift the flour and mixed spice into a bowl and stir in the nuts.
Add to the egg mixture and mix well to combine.
Divide the mixture into two rolls, each about 25 cm long.
Line a baking tray with greased baking paper, place rolls on paper and press down lightly to flatten them to about 6 cm across.
Brush with water and sprinkle with castor sugar.
Bake at 180 °C for 25 minutes, or until firm and light brown.
Remove from the oven and allow to cool slightly.
Reduce oven temperature to 160 &degC.
While still warm, cut into 1 cm thick diagonal slices.
Bake in a single layer on a lined tray for about 30 minutes or until dry, turning once.
Cool on a wire rack and store in an airtight container for up to two weeks.