INGREDIENTS

  • 1 cup caster sugar
  • 3 eggs
  • 2 1/2 cups plain flour , sifted
  • 1 1/2 teaspoons baking powder
  • 150 g whole almonds , toasted and roughly chopped
  • 100 g toblerone chocolate , chopped

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.