Tozzetti
Traditional Italian almond biscotti-like cookies made with blanched almonds, butter, and flour. These twice-baked cookies are crunchy and perfect for dunking in coffee or dessert wine.
Ingredients
- •1 tablespoon baking powder
- •¼ teaspoon kosher salt
- •1¾ cups all-purpose flour
- •¾ cup sugar
- •¼ cup unsalted butter
- •2 whole large eggs
- •1¼ cups blanched almonds
Cooking Instructions
- 1.
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.
10 min
- 2.
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" thick. Place log on a parchment-lined baking sheet.
5 min
- 3.
Bake until puffed, cracked in spots, and starting to brown, 25-30 minutes. Transfer baking sheet to a wire rack and let log cool.
30 min
- 4.
Using a serrated knife, slice log diagonally 1/2" 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.
30 min
- 5.
DO AHEAD: Tozzetti can be made 1 week ahead. Store airtight at room temperature.
