Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

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.

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.

Reviews

(1)
Most Helpful

I'm a big fan of biscotti, but not as something to dunk (unless its in hot chocolate!), so I usually bake mine a little less so that they aren't crisp/dry! Made these that way, & they are definiely a great fix for the chocoholic in me & my other half! Thanks for posting the recipe! [Tagged, made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #34]

Sydney Mike November 03, 2009

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