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?
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- 160 Grams Shelled Hazelnut(s) or pistachios, or almonds, roasted
- 120 Grams raw sugar
- 2 eggs
- 2 Teaspoons Vanilla Bean Paste BUY
- 250 Grams Bakers or Strong Flour BUY
- 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
Place sugar into Thermomix bowl and mill 10 sec/speed 10.
Add eggs, vanilla to Thermomix bowl and mix 10 sec/speed 6.
Add roasted nuts, flour, baking powder, Brew Choc and salt. Knead 2 min/Interval/dough setting.
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.
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.