- 125 grams raw sugar
- 250 grams plain flour
- 250 grams raw almonds
- 3 eggwhites
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 orange peel, grated
1h 10minPreparation 20minBaking/Cooking
Recipe is created for
Place raw sugar into TM bowl for 3 seconds on speed 9 to make caster sugar. Remove and set aside.
Place orange peel into TM bowl for 10 seconds on speed 10. Remove and set aside. Quick wash TM bowl with water and dry it.
Place butterfly in TM and add 3 eggwhites for 3 minutes on speed 4 until soft peaks form. it takes about 1 to 1 1/2 minutes. Gradually add caster sugar until white and glossy.
Add orange grated peel, vinilla extra and baking powder for 3 seconds on speed 4.
Remove mixture from TM into a bowl, add sifted flour and fold in gently. Add in almonds and fold in gently.
Place mixture on baking paper to shape it about 3cm x 20cm rectangular shape (the mixture is very stcky, using baking paper to shape the mixture is easy and keep your hands clean) or place mixture into lightly graeased 3cm x 20cm rectangular biscotti tin.
Place mixture log in 180 degress C oven for 30-35 minutes until lightly golden and firmed
Remove biscotti log from oven and allow to cool completely. Use a very sharp knife to cut the log into 3mm thick slices.
Place slices on a flat baking tray with baking paper on it. Bake in 150 degrees C for 20-25 mintues or until dry, lightly golden and crisp.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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