Toblerone Biscotti

• 1 cup caster sugar
• 3 eggs
• 2 1/2 cups plain flour, sifted
• 1 1/2 teaspoons baking powder
• 150g (1 cup) whole almonds, toasted and roughly chopped
• 100g TOBLERONE* Milk or Dark Chocolate, chopped

1. Beat together the sugar and eggs until pale and thick.
2. Fold in the flour, baking powder, almonds and Toblerone* until well combined.
3. Turn out onto a lightly floured surface and knead until smooth.
4. Divide mixture in two and shape each into 30 x 5cm logs.
5. Place on line baking trays and bake at 180C for 25-30 minutes until lightly browned and firm to touch.
6. Allow to cool for 10 minutes.
7. Reduce oven to 150C.
8. 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.
9. Turn and bake a further 10 minutes.
10. Cool completely then store in an airtight container for 2-3 weeks.

caster sugar, eggs, flour, baking powder, almonds, toblerone

Taken from www.kraftrecipes.com/recipes/toblerone-biscotti-104460.aspx (may not work)