White Chocolate Chip Brownies; Biscotti - Kenwood MX310 series Instructions Manual

recipes

white chocolate chip brownies

makes 16
100g (3 1 ⁄ oz) hazelnuts or walnuts
2
75g (3oz) white chocolate
175g (6oz) white chocolate chips
50g (2oz) butter
1 Preheat the oven to 180°C/350°F/Gas 4. Lightly grease and line an 18cm (7 inch) square
tin. Roughly chop the nuts and set aside for later.
2 Place the white chocolate broken into pieces into a small saucepan with the butter and heat
very gently until melted, stirring continuously. Leave to cool for 5 minutes.
3 Place the eggs, sugar, flour, vanilla and melted mixture into the bowl and mix together with
the beater on speed 4, until smooth. Add the chopped nuts and the white chocolate chips.
Mix to combine.
4 Transfer to the prepared tin and bake for 30-35 minutes. Leave to cool in the tin then cut
into small squares to serve.

biscotti

makes 24
50g (2oz) flaked almonds
50g (2oz) butter, softened
100g (4oz) caster sugar
1 egg
15ml (1tbsp) orange liqueur
finely grated rind 1 small orange
1 Preheat the oven to 170°C /325°F/Gas 3. Roast almonds for 5-10 minutes, cool and very
coarsely chop. Lightly grease a baking sheet.
2 Using the beater on speed 6, beat the butter and sugar in the bowl, until pale and smooth.
Beat in the egg, liqueur and orange rind. Add the flour baking powder, ground coriander and
polenta to the bowl and mix at speed 1 to make a soft dough. Add the nuts and beat at
speed 1, until well combined.
3 Turn out onto a lightly floured work surface and knead slightly. Halve the mixture and shape
each into a 5cm wide, 2cm (
4 Place on the prepared baking sheet and chill for 20 minutes. Bake for about 30 minutes
until just firm. Transfer to a wire rack to cool for about 10 minutes then cut diagonally into
1cm ( 1 ⁄ inch) wide slices.
2
5 Place the Biscotti cut side down on the baking sheet and bake for a further10 minutes, until
crisp. Cool on a wire rack, store in airtight container.
2 eggs
75g (3oz) caster sugar
5ml (1tsp) vanilla essence
75g (3oz) self-raising flour
225g (8oz) plain flour
10ml (2tsp) baking powder
5ml (1tsp) ground coriander
40g (1 1 ⁄ oz) polenta
2
50g (2oz) pistachio nuts,
roughly chopped
3 ⁄ inch) deep rectangular shape.
4
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