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.
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