Tozzetti Umbrian Almond Hazelnut Biscotti 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.

TOASTED HAZELNUT-ALMOND BISCOTTI

Steps:

• Heat oven to 375 degrees F. Grease a large sheet pan. Sift the flour, baking powder, baking soda, salt, and sugar together. Transfer 1/2 cup of the mixture to a food processor. Add the toasted almonds and grind until fine and powdery, about 45 seconds. Add to the dry ingredients. Add the chopped chocolate and whole hazelnuts and mix.
• Whisk the eggs, extracts, and almond liqueur together. Add to the dry ingredients and mix. The dough may seem dry, but it will come together as you work it. If the dough doesn't come together, add water. Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Wet your hands and roll each piece of dough into a flattened log about 10 inches long, 3 inches wide, and 1-inch high.
• Transfer the logs to the pan, leaving at least 3 inches between the logs (they will spread during baking). Bake until golden brown, 25 to 30 minutes, rotating the pan after 15 minutes to ensure even baking.
• Let cool 30 minutes.
• Reduce the oven temperature to 300 degrees. Carefully transfer the logs to a cutting board. Wipe off the sheet pan and grease it again.
• Using a serrated knife, cut the logs on the diagonal into 1/2-inch-thick slices, discarding the ends. Arrange the slices cut side up on the sheet pan. Bake until toasted, 20 to 25 minutes. Turn the oven off, prop the oven door open, and let cool completely in the oven to set the chocolate. Store in an airtight container.

HAZELNUT ALMOND BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs, sugar and extracts until well-blended. In another bowl, whisk together flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x2-in. rectangle on a parchment-lined baking sheet. Bake until golden brown, about 20 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 5-7 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.