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Toblerone Biscotti

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“I found this at a Kraft website & made it to give as token gifts for Xmas tied in cellophane bags. It's really lovely but quite sweet, next time I may try cutting the sugar down to 3/4 cup, I also used hazelnuts in place of almonds as that's what I had in the pantry, still tasted great.”
READY IN:
1hr 5mins
YIELD:
36 approx
UNITS:
US

Ingredients Nutrition

Directions

  1. BEAT together the sugar and eggs until pale and thick. Fold in the flour, baking powder, almonds and Toblerone until well combined. Turn out onto a lightly floured surface and knead until smooth.
  2. DIVIDE mixture in two and shape each into 30 × 5cm logs. Place on line baking trays and bake at 180°C for 25-30 minutes until lightly browned and firm to touch. Allow to cool for 10 minutes.
  3. REDUCE oven to 150°C Using a serrated knife, cut the logs on the diagonal into 1cm slices, then lay them, cut side down, on the tray and bake for 10 minutes. Turn and bake a further 10 minutes. Cool completely then store in an airtight container for 2-3 weeks.

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