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 or Cantucci are pretty much the same thing, and originate from Tuscany, (doesn't everything delish??). This 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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 120 Grams raw sugar
- 3 egg whites
- 120 Grams plain flour BUY
- 150 Grams almonds BUY
- 100 Grams glace cherries
- butter for greasing (optional)
Preheat oven 180°C fan forced & grease a 20 cm loaf tin (or similar to what you would use for banana loaf) with butter.
Add sugar to the Thermomix bowl and blitz 5 sec/speed 9. Scrape down sides of bowl and lid.
Insert butterfly. Add egg whites. Whip 2 min/60°C/Butterfly/speed 4. Scrape down if necessary. (It will be runny).
Continue to mix *4 min/Butterfly/speed 48 (no temp). The mixture will become very fluffy.
Remove Butterfly, add flour, almonds & cherries to the bowl. Mix 10 sec/Reverse/speed 2 until just combined.
Pour batter into loaf tin & bake for 25-30 minutes or until golden brown.
Let rest in tin and when cooled, remove almond bread from tin & wrap in foil. Refrigerate overnight or minimum 6 hours.
The next day, preheat oven to 180°C & line 2 oven trays with silicone mats or baking paper.
Remove almond bread from the fridge and unwrap. Use serrated knife to thinly slice into 28 portions (approx 5mm each).
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!)
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.