Pumpkin, hazelnut and white chocolate biscotti

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Pumpkin, hazelnut and white chocolate biscotti

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Ingredients

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biscotti

200 g raw sugar
1 tbsp mixed spice
1/4 tsp cinnamon
1/4 tsp Nutmeg
2 eggs
1 tsp Vanilla Paste
40 g pumpkin puree (cooked)
250 g plain flour
1.5 tsp baking powder
60 g hazelnuts
100 g White Choc Chips

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6

1h 43min

Preparation 1h 3min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Baking

Recipe's preparation

Preheat oven to 170deg.

Place sugar and spices in"Closed lid" and mill 10sec/sp9.

Add eggs, vanilla and pumpkin. Mix 30sec/sp5.

Add flour and baking powder. MIx 5sec/sp5.

Add hazelnuts and white choc chips. Knead 30sec/"Dough mode"

Form dough into a log shape on lined baking tray. Bake for 20 minutes, or until lightly golden. Remove from oven and alow to cool. (approx 1 hour) Lower oeven temperature to 130deg.

Once cool, use a serrated knife to slice into thin slices. Arrange in single layer on lined tray and return to oven for ten minutes. Turn and bake for further ten minutes. Allow to cool before serving.

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Tip

These will keep in an airtight container for 2-3 weeks, though never last that long in our house unless hidden!

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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.