Tozzetti Or 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.