Christmas Almond Bread - Thermomix biscotti
Christmas Almond bread or Thermomix biscotti or cantucci. This cute recipe is so perfect for gifting. Wrap it up with loads of ribbon
If you haven't come across Thermodudes on Instagram yet, make sure you check them out. Cale and Matt are producing LOADS of gorgeous food, all with the help of Thermomix natch! When I saw this one come up in my insta feed, I messaged them immediately to see if we could have it on here too! So thanks guys, we appreciate it!
Biscotti, also known as cantucci or cantuccini, trace their origins to Italy, specifically the Tuscan region. The term 'biscotti' derives from the Latin word biscoctus, meaning 'twice-cooked,' a method that gives these delightful cookies their signature crunch. Historically, they were valued for their long shelf life, making them a popular food for travelers and soldiers in ancient Rome. The modern version, particularly associated with Tuscany, is flavored with almonds, reflecting the region’s culinary traditions. Often enjoyed dipped in a glass of Vin Santo, a sweet dessert wine, biscotti have evolved from their utilitarian beginnings to a beloved treat worldwide, symbolising Italian hospitality and craftsmanship.
This Christmas version is so pretty I think you will be making them this year and gifting them, unless you cannot resist of course. Entirely a possibility. Enjoy!
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Need
- 120 Grams raw sugar
- 3 egg whites
- 120 Grams plain flour BUY
- 150 Grams almonds
- 100 Grams glace cherries
- butter for greasing (optional)
Do
- 1
Preheat oven 180°C fan forced & grease a 20 cm loaf tin (or similar to what you would use for banana loaf) with butter.
- 2
Add sugar to the Thermomix bowl and blitz 5 sec/speed 9. Scrape down sides of bowl and lid.
- 3
Insert butterfly. Add egg whites. Whip 2 min/60°C/Butterfly/speed 4. Scrape down if necessary. (It will be runny).
- 4
Continue to mix *4 min/Butterfly/speed 48 (no temp). The mixture will become very fluffy.
- 5
Remove Butterfly, add flour, almonds & cherries to the bowl. Mix 10 sec/Reverse/speed 2 until just combined.
- 6
Pour batter into loaf tin & bake for 25-30 minutes or until golden brown.
- 7
Let rest in tin and when cooled, remove almond bread from tin & wrap in foil. Refrigerate overnight or minimum 6 hours.
- 8
The next day, preheat oven to 180°C & line 2 oven trays with silicone mats or baking paper.
- 9
Remove almond bread from the fridge and unwrap. Use serrated knife to thinly slice into 28 portions (approx 5mm each).
- 10
Place almond bread slices onto trays and bake for 15 minutes (Check at 12 minutes, but we like them extra crispy so leave them for the 15 minutes!)
- 11
Take out of oven and allow to cool, you can eat immediately or store in airtight container. Great for gifting and you can wrap in cellophane bags.
Served with
Hi everyone, we are Cale (left) & Matt (right) also known as the Thermodudes. We have had a Thermomix since 2014 when Cale's Mum changed our lives forever and gave us her TM31. Thanks Mum! We are absolutely obsessed with our Thermomix and use it everyday. We love sharing our passion for homemade food made from scratch and want to inspire others to use their Thermomix more. We have also started creating our own recipes which is a lot of fun. If you would like to follow our food adventures, please follow our socials below.
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