Ingredients
- 300 grams plain flour
- 1.5 teaspoons baking powder
- 165 grams raw sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 5 grams orange rind, removed with vegetable peeler
- 130 grams dried cranberries (crasins)
- 160 grams almonds, blanched and roasted
Accessories you need
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Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. preheat oven to 160°C.
2. place sugar and orange rind into bowl and mill 10 sec/sp 10. Scrape down bowl.
3. Add eggs and vanilla and mix 3 sec/sp 4.
4. Add flour and baking powder and combine 5 sec/sp 4.
5. Add cranberries and almonds and knead for 1 min/
/
.6. Remove dough from bowl (dough will be sticky) and place onto a floured Thermomat or well-floured surface.
7. Halve the dough with spatula and roll into 2 x 20 cm long logs and flatten slightly (floured hands will prevent sticking).
8. Place both logs onto a tray lined with baking paper and bake for 30 mins or until cooked through.
9. Set aside to cool completely.
Describe the preparation steps of your recipe
1. Using a serrated knife, cut the logs into 3mm-thin slices and place on baking trays lined with baking paper.
2. Bake for 10 minutes or until golden and crisp.
3. Allow to cool on trays.
STEP 1
/
.
STEP 2
Tip
Substitute the almonds with pistachios or the cranberries with sultanas.
Store the biscotti in an airtight container for up to 1 week.
Dough can be made in advance and frozen. After step 1, wrap logs in plastic wrap and freeze. When needed, thaw logs and continue to step 2.
ENJOY!
Thermomix Model
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Recipe is created forTM 31
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.
Comments
Love this recipe!
Super quick and easy to make, turned out to be a lot easier to cut the thin slices than I thought it would be.
I used half slivered almonds and half pistachios as that’s what I had. Could use less cranberries if you didn’t have enough.
I’ve melted some 70% dark choc and dipped half the slices too
Made these first time and would definitely make again. I used cranberry and pistachio and turned out great! Only challenge for me was shaping the log as the mixture is really sticky. With more flour on hand, it's easier. Easy and thank you!
First time making these , they turned out great and extremely tasty. I made 2 lots 1 I have frozen so hopefully they will bake up just as good! TY for the recipe
Lovely recipe! Was easy to make and a great thing to have in the cupboard for when people came over for a cup of tea, or just to enjoy on your own.
These are just divine, can't stop eating them even without the cheese! Will definitely include in any cheese platter I ever have! Highly recommend this recipe, so easy to make too.
this wasn't a complete success for me, perhaps 3 eggs is too much liquid. I found that the mix was very sloppy after kneading, so I had to add about 200gm extra flour before it would come together. Previous biscotti recipies I've used have had more sugar and less eggs.
This recipe is originally a Donna Hay recipe. It was published in The Sunday Mail, U ON SUNDAY, on Sunday, December 15, 2013.
This is totally delicious, it is surprisingly simple to make, plus the addition of ruby-red dried cranberries gives this classic a pretty festive twist.
A piece (or pieces) of this infamous italian biscuit is the ultimate accompaniment for a good coffee!
Michelle Sykes
Thermomix Consultant
Gladstone Queensland
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