Tozzetti Recipes

TORCETTI

Steps:

• Place flour in a large bowl; cut in butter and shortening until mixture resembles coarse crumbs. Set aside. In another large bowl, dissolve yeast in warm milk. Add the eggs, sugar, vanilla and 2 cups of the crumb mixture; beat until well blended. Gradually beat in remaining crumb mixture., Turn onto a floured surface; knead for 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into 6 portions. Shape each portion into twelve 6-in. ropes about 1/4 in. thick; roll in confectioners' sugar. Shape each rope into a loop. Holding both ends of loop, twist together 3 times., Place 2 in. apart on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Roll warm cookies in additional confectioners' sugar. Cool on wire racks.

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.

TOZZETTI

Steps:

• 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" 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" 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.
• DO AHEAD: Tozzetti can be made 1 week ahead. Store airtight at room temperature.

ITALIAN TORCETTI COOKIES/BISCOTTI

Steps:

• In a mixing bowl whisk together the flour, powdered sugar, baking powder and salt.
• Make a well in the middle and add the vanilla, cream and yolk, mix together with flat beaters or even a fork or spatula, until a soft compact dough forms. Move to a flat surface and knead gently a few times to bring the dough together.
• Remove pieces, roll into ropes, approximately 8 inches (20cm) long, cross the rope in the middle 1-2 times. Place the formed cookies on the prepared cookie sheet, sprinkle with cane or granulated sugar, chill while the oven is pre-heating, approximately 15-20 minutes.
• Pre-heat oven to 350F (180C).
• Remove from the fridge and bake for 12-15 minutes or until golden brown. Let cool 5 minutes on the cookie sheet, then move to a wire rack to cool completely. Enjoy!

TOZZETTI OR BISCOTTI

Steps:

• 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.

TOZZETTI (HAZELNUT COOKIES)

Steps:

• Preheat the oven to 350 degrees. Lightly oil a large baking pan and dust with flour. Shake off excess flour. Combine the flour, sugar, Large eggs, lemon rind, liqueur and rum in a mixing bowl and beat with a wooden spoon till thoroughly blended. Beat in the hazelnuts (or possibly almonds) and bakingg pwdr. Using the hands, pick up half the dough [ick!] 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 cold for20 min. Carefully and gently run a spatula or possibly pancake turner under the 2 pastries. Let stand till 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 min. Let cold and store. These cookies are improved if a little anisette or possibly other anise-flaovred liqueur is poured or possibly brushed over them in advance of serving. /COOKIES