Ingredients
Italian biscuits - Carnucci
- 125 g raw almonds, skin on
- 3 eggs, ( note: One is for egg wash)
- 200 g caster sugar
- 1 tsp vanilla essence
- 1/2 sticks Butter, softened
- 1 tsp baking powder
- 115 g plain flour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Preheat oven to 180 deg C
2. Toast almonds until fragrant and lightly golden (approx 8-12 mins, keep an eye on them) Set aside to cool.
3. Beat 2 eggs with sugar - 10 secs, speed 3, MC on
4. Add vanilla essence and butter - 10 secs, speed 3, MC on (add more time if there are lumps)
5. Scrape bowl down and add flour and baking powder - 10 secs Speed 3 MC on, scrape bowl down and repeat 10 secs, speed 3 MC on. Add more time to achieve smooth consistency if needed.
6. Transfer to a separate bowl, add whole almonds and stir through. Cover and refridgerate for approx 1 hour.
7. Preheat oven once more, line a baking tray with baking paper
8. Transfer dough to a work surface and cut dough into two equal portions
9. Shape into logs that are the length of the pan (they will expand so make sure they are not too close to each other)
10. Egg wash the logs with your 3rd egg
11. Bake for approx 20 mins, allow to cool on the pan and set on racks
12. Once cool, use a sharp knife to cut log into biscuits approx 1-2 cm wide. Place cut side down on baking tray.
13. Bake a second time, for a total of approx 25 mins, turning halfway. They are cooked when golden brown.
Tip
Biscotto means 'twice cooked' in italian. Hence why you bake these twice!
Butter could probably be substituted for 1/2 cup olive oil but i have not tried, please comment if you do!
If you prefer bigger biscuits make logs shorter and wider and adjust baking time
Step 6 - i have not tried adding almonds on reverse mode, simply because once the mixture is refrigerated it would be difficult to remove around the blades so i prefer to use a bowl with the thermo spatula.
Carnucci are traditionally dunked into wine, but are great in coffee as they are a crunchy biscuit.
Will keep for a week in an airtight container
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!
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
Could you please let me know how much is half a stick of butter in weight. Thank You 😊