Grate the parmesan.
Peel, destem and crush the garlic.
Drain the sundried tomatoes.
Roughly chop the peppers and chillies.
Preheat an oven to 140°C
Line the baking tray with parchment paper.
Assemble the Food Processor bowl onto the power unit.
Fit the Knife Blade to the Food Processor bowl.
Add Ingredients 1 (parmesan, flour, baking powder, nuts, basil, garlic, seasoning) into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse until everything is chopped and combined.
Add the first 2 items of Ingredients 2 (tomatoes, nuts) to the bowl.
Mix on a medium-low speed.
With the machine running, gradually add the remaining item of Ingredients 2 (eggs) to the bowl.
Mix on a medium-low speed until a soft dough is formed.
Transfer dough to a lightly floured worksurface.
Divide dough into 2 equal pieces.
Roll each dough piece into a log about 5 cm in diameter.
Place dough onto a lined baking tray.
Bake for 30 minutes at 140°C.
Remove from the oven and reduce the temperature to 120°C.
Leave dough logs to cool for 15 minutes.
Cut into diagonal slices approx. 1 cm thick.
Bake for 50 minutes at 120°C until dried out and firm.
Retrieve, clean the Food Processor bowl and fit the Knife Blade.
Add the first 4 item of Ingredients 3 (peppers, chillies, ginger, garlic) into the Food Processor bowl.
Mix on a medium speed for 30 seconds until ingredients are finely chopped.
Add the remaining item of Ingredients 3 (tomatoes) to the bowl.
Mix on a medium speed for 30 seconds.
Transfer content of the Food Processor bowl to a large saucepan.
Add Ingredients 4 (sugar, vinegar, salt) to the saucepan.
Heat over a low-medium heat and bring to a simmer.
Gently cook the chilli jam for 40 minutes until thickened.
Pour content of the saucepan into a jar and leave to cool.
Serve the cooled biscotti with the chilli jam.