Ingredients for Toblerone Biscotti
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup chopped almonds
- 100g (3.5 oz) chopped Toblerone chocolate
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How to Make Toblerone Biscotti
- Preheat oven to 180°C (350°F).
- In a large bowl, cream together 1 cup granulated sugar and 2 large eggs until light and fluffy.
- Gently fold in 2 cups all-purpose flour, 1 teaspoon baking powder, and 1 cup chopped almonds (or hazelnuts).
- Add 100g (3.5 oz) chopped Toblerone chocolate and mix until just combined.
- Turn dough out onto a lightly floured surface and knead briefly until smooth.
- Divide dough in half and shape each half into a 30cm (12-inch) log, approximately 5cm (2 inches) wide.
- Place logs onto baking sheets lined with parchment paper.
- Bake for 25-30 minutes, or until lightly golden brown and firm to the touch.
- Remove from oven and let cool for 10 minutes.
- Reduce oven temperature to 150°C (300°F).
- Using a serrated knife, cut each log diagonally into 1cm (1/2-inch) thick slices.
- Arrange biscotti slices, cut-side down, back onto the baking sheets.
- Bake for 10 minutes, then flip and bake for another 10 minutes, until golden brown and crisp.
- Let cool completely on a wire rack before storing in an airtight container for up to 2-3 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
23g
Fat
6g
Carbs
4g
