Our simple Thermomix Chocolate Chip Biscotti recipe is perfect for the festive season... or simply to enjoy with a coffee!
We know you're going to love this crunchy homemade Thermomix chocolate chip biscotti recipe as much as we do.
Simple crispy and thin chocolate biscuits with pops of sweet white chocolate chips throughout.
Biscotti is perfect to enjoy at Christmas and over the festive season, or at any time of the year in lunchboxes or with a cuppa.
Just like our shortbread and wreath cookies recipes, this biscotti recipe will make your Christmas baking a breeze!
Why You're Going To Love This Recipe
Our Thermomix Chocolate Chip Biscotti is so simple!
- Basic Ingredients - there's no need to make an extra trip to the supermarket... our Biscotti recipe is made using pantry and fridge staple ingredients.
- Perfect For Christmas - this classic festive treat is always a favourite at Christmas time.
- Homemade Gift - wrap a few pieces in cellophane and tie with a ribbon for a lovely homemade foodie present.
- Suitable For Use In All Thermomix Models - this recipe is suitable for all models of the Thermomix.
What You Need
Just a few pantry and fridge basics are needed to make Thermomix Chocolate Chip Biscotti.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Flour - use regular plain flour (also known as all-purpose flour)
- Cocoa Powder - use unsweetened cocoa powder
- Baking Powder
- Caster Sugar - a superfine sugar perfect for baking
- Almond Meal - use store-bought almond meal or make your own using the Thermomix
- Vanilla - use vanilla extract or vanilla essence
- Eggs - use large eggs (approx 60g each)
- White Chocolate Chips - also known as baking bits. These hold their shape when cooked.
Step By Step Instructions
It's so easy to make biscotti using your Thermomix!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Sift The Dry Ingredients
Place the flour, cocoa powder, almond meal, baking powder and caster sugar into the Thermomix bowl.
Mix until combined.
Step 2 - Add The Eggs
Add the eggs and vanilla and mix together.
Knead for 1 minute, then add the chocolate chips and continue kneading for a further minute.
Step 3 - Shape Into Logs
Use lightly greased hands (to stop the mixture from sticking), divide the dough into two and shape into logs.
Place onto baking trays and cook for 35 minutes.
Step 4 - Slice & Bake
Allow the biscotti logs to cool completely and then cut into very thin slices.
Bake for a further 12-15 minutes until crunchy.
Expert Tips
Making Thermomix chocolate chip biscotti is SO easy!
- Use the kneading/Interval function to knead the dough
- Lightly grease your hands with cooking oil before shaping the logs (this will stop the mixture from sticking to you)
- You can substitute the chocolate chips with nuts or dried fruit.
- Double bake the biscotti. Bake it in the logs, then allow to cool completely, cut into thin slices and then bake again. This gives you the ultimate, classic crunch.
- Store biscotti in an airtight container at room temperature for up to 2 weeks or freeze for up to 2 months.
FAQs
If your biscotti is not crunchy, it means that it hasn't been baked the second time around for long enough. It's important to thinly slice the cooked biscotti and then bake it again.
Yes! Or you can substitute them for nuts or dried fruits.
Related Recipes
Looking for more Thermomix biscuits & cookies recipes?
Here's a few more of our favourites!
SHOP OUR RANGE OF THERMOMIX COOKBOOKS
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There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix Chocolate Chip Biscotti
Equipment
- Thermomix
- Oven
Ingredients
- 250 grams plain flour
- 30 grams cocoa powder
- 1 ½ teaspoon baking powder
- 160 grams caster sugar
- 90 grams almond meal
- 2 teaspoon vanilla extract
- 3 eggs
- 200 grams white chocolate chips
Instructions
- Pre-heat your oven to 160 degrees celsius and line two trays with baking paper.
- Place the plain flour, baking powder, cocoa, caster sugar and almond meal into your Thermomix bowl and mix for 10 seconds, Speed 8.
- Scrape down the sides of your bowl and add the eggs and vanilla extract and mix for 10 seconds, Speed 4.
- Using the kneading (interval) function, mix for 1 minute before adding the white chocolate chips and kneading for a further 1 minute or until a dough has formed.
- Place the dough onto a Thermomat (or your bench) and divide into two even pieces. Use your hands to shape into a log and gently flatten. Place the logs onto the baking trays and bake for 35 minutes.TIP: the dough can be very sticky. I recommend lightly spraying your hands with cooking spray to stop it sticking.
- Carefully remove from the oven and allow the logs to completely cool before slicing into 5mm pieces and placing onto your baking trays.
- Bake for a further 12 - 15 minutes or until crisp.
Notes
- Use the kneading/Interval function to knead the dough
- Lightly grease your hands with cooking oil before shaping the logs (this will stop the mixture from sticking to you)
- You can substitute the chocolate chips with nuts or dried fruit.
- Double bake the biscotti. Bake it in the logs, then allow to cool completely, cut into thin slices and then bake again. This gives you the ultimate, classic crunch.
- Store biscotti in an airtight container at room temperature for up to 2 weeks or freeze for up to 2 months.
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