Coconut and Almond Biscotti

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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

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6

50min

Preparation 10min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
- 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
- Recipe is created for
  TM 21
9
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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…. tmrc_emoticons.-)

Place slices onto prepared baking tray, then bake slices for a further 5 minutes (180°C) or until just crispy.

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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.