Biscotti with Toblerone Chocolate

If you like to bake gifts for the holidays, here's an easy recipe for Biscotti with Chocolate Toblerone. Biscotti is the Italian version of our Filipino Biscocho. The crisp texture and buttery flavors are similar. I like to bake recipes from cookbook authors I know personally. There's nothing like a trust-worthy recipe that you know will be foolproof, something you need during the busy holiday season.The best part about baking this is you're entitled to the leftover Toblerone pieces from the big, giant triangular bar you used.The enticing chocolate aroma filled my kitchen as I took out the cookie trays lined with parchment paper. No need to worry about cookie shapes with this one. Just slice the loaf from the first baking, then put them back on the cookie trays and bake a few minutes more to make them crisp. Store these biscotti pieces in decorative cookie jars. Top with a festive red bow and make someone's holiday brighter with this gift. This recipe was inspired by

Domenica Marchetti's cookbook

"Ciao Biscotti"(Chronicle Books). Makes about 30 pieces.

Cook Time50

Course: Breakfast, Dessert, Merienda, Snacks

Cuisine: American, Asian, Filipino

Keyword: Biscotti Toblerone Chocolate Dessert

Servings: people

Calories: 193kcal

Author: Elizabeth Ann Quirino

Ingredients

2 and 3/4 cups all purpose flour unbleached
1 and 1/2 teaspoons baking powder
1/2 teaspoon sea salt
8 Tablespoons or 1 stick butter unsalted
3/4 cup granulated sugar
1 Tablespoon brandy
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
3 large eggs
1 piece 3.52 oz, cut in small pieces Toblerone bar
1 Tablespoon vegetable oil
4 oz. melted, for drizzling on biscotti (optional) semisweet chocolate

Instructions

In a bowl, combine and sift the dry ingredients: flour, baking powder and salt. Whisk them together till well combined. Set aside.
How to make the browned butter: using a small saucepan, melt the butter over medium low heat. Cook the butter till it is melted. In about 6 minutes, the butter will get bubbly, slightly foamy and the color will turn dark brown. Remove from the stove top.
Into the mixing bowl of a stand mixer, add the browned butter. Allow the butter to cool for about 10 minutes before mixing in the other ingredients.
When cool enough, add to the butter the sugar, brandy, vanilla and almond extracts. Beat well on low speed for about 2 to 3 minutes.
Add the eggs one at a time till completely mixed.
Gradually add the flour mixture. Beat on low speed till combined.
Slowly add the chopped and crumbled chocolate Toblerone into the mixture.
Transfer the batter onto plastic wrap. Shape into a round disk. Seal and store in the refrigerator for about one hour to firm up.
Preheat the oven to 350 F. Prepare a large baking sheet, measuring 11 x 17 inches by lining it with parchment paper or greasing with oil.
Shape the biscotti disk into 2 long logs. Place them on the baking sheet. Bake at 350 F for 25 minutes.
When the logs are baked, using a spatula, transfer them to a baking rack to cool for about 15 to 20 minutes.
Adjust the oven temperature and lower it to 325 F.
Place the cooled logs on a flat, dry surface or cutting board. Slice the logs diagonally, measuring 1/2 inch thick per slice.
Arrange the sliced biscotti on the same baking sheet used earlier. Bake at 325 F for 16 minutes. Turn the tray around half way through baking so the biscotti bake evenly. The biscotti should be crisp and golden brown. Transfer to a rack to cool completely.
Store in airtight covered tins. These biscotti can keep up to ten days in a container stored at room temperature.
Cook's comments: for an even richer biscotti, the author suggested in the cookbook recipe to drizzle melted chocolate over these slices. Then refrigerate the biscotti for 30 minutes to allow the melted chocolate to firm up.
Shop For It: for my readers' convenience, you can buy the book "Ciao Biscotti" by Domenica Marchetti (Chronicle Books) on my Amazon affiliate page on this blog. The retail price is the same for buyers. I earn a small commission from Amazon which helps me maintain the blog and purchase ingredients for the recipes. Click here to buy the cookbook.
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Nutrition