You are here:
4
Ingredients
36 piece(s)
Easy Almond Bread/ Biscotti
- 4 eggs
- 250g sugar
- 200g plain flour
- 200 g self-raising flour
- 150g almonds
- almond essence, Limoncello or Brandy
- Lemon peel, of 2 lemons
-
6
1h 0min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
-
5
Recipe's preparation
- Add sugar to the "Closed lid" and blitz 5sec, speed 9.
- Add the eggs, lemon rind and whisk till thick & creamy
3min, 37C, speed 4 - Add almond essence, Limoncello or Brandy through the top while whisking.
- Scrape down the sides
Add the flour to the "Closed lid"
Mix together approximately 10sec, "Counter-clockwise operation" , speed 2 - Add the almonds and mix together approximately another 10sec, "Counter-clockwise operation" , speed 2
- Transfer the mixture into a greased and lined loaf tinned bake in oven at 180C for 30min.
Allow for rising - Allow to cool slightly then wrap tighly in plastic wrap and leave for 2 days if possible!
Slice into thin slices (about 5mm). - Arrange the slices on baking trays lined with baking paper and bake at 150C, until just starting to colour.
10
Accessories you need
-
Spatula TM5/TM6
buy now
11
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
Add a comment