Tozzetti or Biscotti
Submitted by tweetyonsunshine
Crunchy Italian biscotti loaded with hazelnuts, lemon zest, sambuca, and rum. Twice-baked for that signature snap, these tozzetti are built for dunking in espresso or a glass of vin santo.
YIELD
1 batchPREP
20 minCOOK
1 hrsREADY
2 hrsThese are the real deal. Not the pale, tasteless biscotti you find wrapped in cellophane at the coffee shop counter.
Tozzetti are the rustic Italian cousin of biscotti, packed with whole hazelnuts and perfumed with lemon zest, sambuca, and a generous pour of rum. They’re twice-baked until they have that satisfying crunch that practically demands a cup of strong espresso or a glass of vin santo for dunking.
The dough comes together quickly with a wooden spoon. No mixer needed, no fuss. Shape it into two logs, bake, slice, and bake again. That second trip through the oven is what gives them their legendary crunch and long shelf life.
Pro Tips
- Let the logs cool for a full 20 minutes before slicing. Cut too early and they’ll crumble apart
- Use a serrated bread knife and a gentle sawing motion for clean slices
- Brush or drizzle extra anisette over the cooled cookies before serving. It softens them slightly and deepens that licorice-lemon flavor
- Store in an airtight container and they’ll keep for weeks. They actually get better after a day or two
Variations
- Swap hazelnuts for whole almonds if that’s what you have
- Replace sambuca with Frangelico for a hazelnut-on-hazelnut situation
- Add a handful of dark chocolate chips to the dough for a more modern twist
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Lightly oil a large baking pan and dust with flour.
Shake off excess flour.
Combine the flour, sugar, eggs, lemon rind, liqueur and rum in a mixing bowl and beat with a wooden spoon until thoroughly blended.
Beat in the hazelnuts (or almonds) and bakingg powder.
Using the hands, pick up half the dough and shape it into a long sausage shape.
Arrange it on the prepared baking pan, off center and not too close to the edge of the pan.
Arrange the other half alongside but not too close.
Both masses will spread as they bake.
Place in the oven and bake for 1 hour.
Remove from the pan and let cool for 20 minutes.
Carefully and gently run a spatula or pancake turner under the 2 pastries.
Let stand until almost at room temperature. Using a serrated bread knife cut each pastry into cross-wise slices, each about 1-inch think.
Arrange these in one layer on a baking sheet and return to the oven to dry out, about 10 minutes.
Let cool and store. These cookies are improved if a little anisette or other anise-flaovred liqueur is poured or brushed over them in advance of serving.
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