Toblerone Biscotti
- 1 cup caster sugar
- 3 eggs
- 2 1/2 cups plain flour, sifted
- 1 1/2 teaspoons baking powder
- 150 g whole almonds, toasted and roughly chopped
- 100 g toblerone chocolate, chopped
- 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.
- DIVIDE mixture in two and shape each into 30 x 5cm logs. Place on line baking trays and bake at 180u0b0C for 25-30 minutes until lightly browned and firm to touch. Allow to cool for 10 minutes.
- REDUCE oven to 150u0b0C 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.
caster sugar, eggs, flour, baking powder, whole almonds, toblerone chocolate
Taken from www.food.com/recipe/toblerone-biscotti-272644 (may not work)