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Coconut and Almond Biscotti


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Ingredients

20 slice(s)

Coconut and Almond Biscotti

  • 100 grams light olive oil
  • 225 grams plain flour
  • .5 tsp salt
  • 10 grams baking powder
  • 100 grams roasted almonds, coarsely chopped
  • 35 grams Shredded coconut
  • 1 egg
  • 1 egg white
  • 160 grams caster sugar
  • 2.5 tsp Vanilla Bean Paste
  • 6
    50min
    Preparation 10min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
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Recipe's preparation

  1. Preheat oven to 180°C. Grease 2 small loaf tins (18 x 8 cm), then line a large baking tray (30 x 40 cm) with baking paper and set aside.
  2. Put thermomix in place and place the lid on. Put a small jug on the lid and weigh in oil. Set jug aside.
  3. Add flour, baking powder and salt into the clean dry bowl and ‘sift’ for 20secs/speed 3.5. Weigh in coconut and set aside in a bowl, but don’t bother washing thermomix bowl.
  4. Roughly chop almonds. You could chop them in the thermie, but I wanted a bit more control and was happy to do it by hand. The bigger the chunks, the harder it is to cut later…
  5. Place butterfly into bowl and whip eggs and caster sugar for 2min/speed 3 until they look pale and creamy. Set thermomix going for 1min/speed 3 and slowly pour in the oil and vanilla and whisk them in. Remove butterfly. Add reserved ingredients and nuts and mix for 30 secs/speed 3. Scrape down sides and repeat if not completely combined.
  6. Divide mixture evenly between the 2 prepared loaf tins and smooth over the tops using a dampened pastry brush. Bake for 25-35 minutes (180°C) or until lightly golden and a wooden skewer inserted into the centre of the loaves comes out clean.
  7. Remove biscotti from oven and cut while still hot into thin slices (5mm) using a serrated bread knife. It’s easier if you turn the loaves upside down. Bits break off..you’re allowed to nibble on them….tmrc_emoticons.-)
  8. Place slices onto prepared baking tray, then bake slices for a further 5 minutes (180°C) or until just crispy.
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Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
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Tip

You can easily substitute gluten free flour to make this a gluten free treat.


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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