Toblerone Biscotti
Indulge in the perfect blend of crunch and chocolatey decadence with this Toblerone Biscotti recipe! Featuring chunks of iconic honey and almond nougat-filled Toblerone chocolate bars and the subtle nuttiness of sliced almonds, these twice-baked Italian cookies deliver a delightful twist on a classic treat. Ideal for dunking into hot coffee or as a sweet afternoon snack, this recipe is easy to prepare with just a handful of pantry staples. With a crisp, golden-brown texture and the irresistible flavor of Toblerone in every bite, these biscotti are perfect for gifting, entertaining, or savoring at home. Ready in under an hour, they make for an impressive yet approachable baking project.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 2 bars Toblerone chocolate bars (regular size)
- 0.5 cup Sliced almonds
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In a smaller bowl, whisk the eggs, vanilla extract, and almond extract until smooth and well-mixed.
Gradually add the wet ingredients to the dry ingredients, mixing until a thick dough is formed.
Chop the Toblerone chocolate bars into small chunks, about the size of chocolate chips. Gently fold the chocolate chunks and sliced almonds into the dough.
Divide the dough into two equal portions. Shape each portion into a log approximately 10 inches long and 2 inches wide, placing them on the prepared baking sheet with space between them.
Bake the logs in the preheated oven for 25 minutes, or until the tops are firm and slightly golden. Remove from the oven and let cool for 10 minutes.
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick pieces to create the biscotti shape.
Place the sliced biscotti cut-side down back onto the baking sheet. Bake for an additional 10 minutes, then flip each piece over and bake for another 5 minutes, or until crisp and golden.
Remove the biscotti from the oven and let cool completely on a wire rack before serving. Store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 22.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
