Ingredients
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
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe'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.
Tip
You can easily substitute gluten free flour to make this a gluten free treat.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.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!
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Recipe is created forTM 31
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Recipe is created forTM 21
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.
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