Tozzetti Hazelnut Cookies Recipes
TOZZETTI (UMBRIAN ALMOND & HAZELNUT BISCOTTI)
Steps:
- Preheat oven to 375 degrees F.
- Mix the flour, sugar, baking powder, and anise seeds in one bowl.
- Whisk together the extract, eggs, and vin santo wine.
- Pour the wet ingredients into the dry along with the nuts, and use a wooden spoon or your hands to mix.
- Divide the dough into two equal pieces and shape into logs 2 inches wide.
- Place the logs of dough onto a parchment paper lined baking sheet.
- Beat the egg with a tablespoon of water, then brush the tops and sides of the logs.
- Bake for about 25 minutes or until the logs are golden brown and barely firm to the touch.
- Remove the logs from the oven and reduce the heat to 325 degrees F.
- Cool the logs for 15 minutes, then use a sharp knife to cut them into 3/4 inch slices.
- Lay the slices flat and bake 10 minutes.
- Turn the slices over and bake an additional 10 to 15 minutes, or until a light golden brown.
- Cool completely, then store in an airtight container.
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- Preheat oven to 325°. Whisk baking powder, salt, and 1 3/4 cups flour in a medium bowl; set aside. Using an electric mixer on medium-high, beat sugar and butter in a medium bowl until creamy, about 2 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping sides of bowl, until combined. Reduce speed to low, add dry ingredients, and mix just to blend. Fold in almonds.
- Transfer dough to a lightly floured work surface and knead just to bring together, about 2 times. Form into a log about 14" long, 2" wide, and 1 inch thick. Place log on a parchment-lined baking sheet.
- Bake until puffed, cracked in spots, and starting to brown, 25–30 minutes. Transfer baking sheet to a wire rack and let log cool.
- Using a serrated knife, slice log diagonally 1/2-inch thick. Arrange slices on same sheet; bake until golden brown, 15–20 minutes. Turn and bake until other side is golden brown, 5–10 minutes longer. Transfer baking sheet to a wire rack. Let tozzetti cool.
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