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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
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6
50min
Preparation 10minBaking/Cooking -
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medium
Preparation -
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Recipe is created for
TM 6
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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! -
Recipe is created for
TM 31
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Recipe is created for
TM 21
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5
Recipe's preparation
- 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.
- Put thermomix in place and place the lid on. Put a small jug on the lid and weigh in oil. Set jug aside.
- 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.
- 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…
- 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.
- 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.
- 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….
- 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
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Butterfly
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Measuring cup
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Spatula TM5/TM6
buy now
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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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