Brew Choc Biscotti

Name: Thermomix recipe: Brew Choc Biscotti
Prep time: 10 min
Cook time: 50 min
Ingredients: 160 Grams hazelnuts or pistachios, or almonds, roasted; 120 Grams raw sugar; 2 eggs; 2 Teaspoons vanilla bean paste; 250 Grams bakers or strong flour; 1 Teaspoon baking powder; 20 Grams Brew Choc granules; 20 Drops cocoa powder This is optional, but for the darker look, you will need this.; 1 Pinch pink salt flakes; chocolate White, dark, gold, melted for dipping

Makes 20 Prep Time 10 minutes Cook Time 50 minutes Rated: Print

Biscuity, biscotti. Crunchy little bites of yum. Best served with anything Brew Choc, coffee or tea, or even cold milk.

I love Biscotti. Love cantuccini as well…love plain ole twice baked bickies….you know me and the sweet tooth. These are the perfect foil for something creamy and rich and I developed this recipe to go with Brew Choc Panna Cotta; D.I.V.I.N.E. Those Italians know their desserts, Dolce. Bellisimo!

These of course are also fantabulous for just dunking in Brew Choc, the chocolate drink you brew like a coffee, (where HAVE you been??)

You will be glad to know (as I am) that biscotti were originally created in Tuscany in the 14th century as there was an abundance of almonds in the region. The twice baked idea (as opposed to half baked) was to draw all of the moisture out of the nuts and the biscuit thus avoiding mould...something we can all live without. Sort of ingenious don't you agree?

Need

160 Grams hazelnuts or pistachios, or almonds, roasted
120 Grams raw sugar
2 eggs
2 Teaspoons vanilla bean paste BUY
250 Grams bakers or strong flour
1 Teaspoon baking powder
20 Grams Brew Choc granules BUY
20 Drops cocoa powder This is optional, but for the darker look, you will need this. BUY
1 Pinch pink salt flakes BUY
chocolate White, dark, gold, melted for dipping BUY

Do

1: Place sugar into Thermomix bowl and mill 10 sec/speed 10.
2: Add eggs, vanilla to Thermomix bowl and mix 10 sec/speed 6.
3: Add roasted nuts, flour, baking powder, Brew Choc and salt. Knead 2 min/Interval/dough setting.
4: Turn out onto tray and with wet hands, shape into large flat rectangle. Bake 25 minutes until golden. You can use a Baguette tray to keep the size of the biscotti from spreading sideways if you wish.
5: Cool and slice into biscotti, return to the oven and cook a further 15 minutes or until golden brown and completely crispy. Allow to cool before coating one end with melted chocolate.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!