Hazelnut Crio Bru Biscotti

by Tenina Holder

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 Crio Panna Cotta; D.I.V.I.N.E. Those Italians know their desserts, Dolce…swoon. Speaking of desserts, I am hoping you have already downloaded the very user friendly dessert ebook (What’s For Dessert?) I have just released…actually, I know you haven’t ALL downloaded it as I have a sight more visits on this page than copies sold…so what are you waiting for? Get down loading and cooking and eating! Dolce Bellisimo!

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

So crank the oven…you won’t regret it…really.

Are you following me on FacebookInstagramPinterest and Twitter?

Thanks for reading and please subscribe to have each update delivered to your inbox weekly.

Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!




Roast hazelnuts in 200°C oven and rub skins off. Cool completely. Turn oven down to 180°C and line flat tray with baking paper.


Place eggs, vanilla and sugar into Thermomix bowl and mix 10 sec/speed 6.


Add roasted nuts, flour, baking powder, Crio Bru and salt. Knead 2 min/Interval.


Turn out onto tray and with wet hands, shape into large flat rectangle. Bake 25 minutes until golden.


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.

Community Comments

More Bakery

Load more