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Pumpkin, hazelnut and white chocolate biscotti



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  • 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
  • 6
    1h 43min
    Preparation 1h 3min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

  1. Preheat oven to 170deg.


    Place sugar and spices in 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/


    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.



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 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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