Toblerone and dark chocolate biscotti
|3/4 cup||castor sugar|
|10 ml||baking powder|
|4||eggs — large|
|60 g||chocolate — Toblerone, chopped|
|60 g||dark chocolate — chopped|
|60 g||pecan nuts — chopped|
Preheat the oven to 180°C.
Mix the flour, sugar, a pinch of salt and the baking powder together. Add the eggs and mix together.
Fold in the Toblerone, dark chocolate and pecans.
Using well-floured hands and a spatula, construct two logs of similar length and size on a tray covered in greased baking paper.
Bake in a preheated oven for 20 minutes then remove and leave to cool for 10 minutes.
Cut into slices 1cm thick and lay out on two baking trays.
Reduce the oven temperature to 140°C and bake for a further 10 minutes or until crisp. Store in an airtight container until ready to serve.