Thermomix Chocolate Chip Biscotti

Our simple Thermomix Chocolate Chip Biscotti recipe is perfect for the festive season... or simply to enjoy with a coffee!

Course Biscuits

Cuisine Italian

Prep Time 20

Cook Time 50

Cooling Time 1

Total Time 1 10

Servings pieces

Calories 94kcal

Cost $5

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.

RECIPE NOTES & TIPS

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.