Toblerone Biscotti Recipes
TOBLERONE BISCOTTI
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.
Provided by Mandy
Categories Dessert
Time 1h5m
Yield 36 approx
Number Of Ingredients 6
Steps:
- 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 × 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.
- 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.
TOBLERONE SHORTBREAD COOKIES
These are really yummy and I make them every year for the Christmas holidays. I especially like them stored in the fridge and eaten cold but they're great at room temp too!
Provided by thepurpleturtle
Categories Dessert
Time 30m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Cream together butter and icing sugar, beat in vanilla and salt.
- Add flour 1 cup at a time, mixing well after each time.
- Stir in toblerone.
- Roll dough into 1" balls and place 2" apart on cookie sheet. Flatten with a fork dipped in icing sugar. Bake at 350 degrees for 12-15 minutes.
Nutrition Facts : Calories 167.6, Fat 10.4, SaturatedFat 6.5, Cholesterol 27.1, Sodium 106.6, Carbohydrate 17.3, Fiber 0.4, Sugar 6.6, Protein 1.5
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