Tozzetti (Anise, Almond, and Hazelnut Biscotti)

Name: Tozzetti (Anise, Almond, and Hazelnut Biscotti)
Total time: PT0D0H0M
Yield: makes 40
Ingredients: Butter, for greasing pan; 3 1 ⁄ 2 cups flour, plus more for pan; 1 tbsp. baking powder; 2 cups whole blanched almonds, toasted; 1 1 ⁄ 2 cups whole blanched hazelnuts, toasted; 2 1 ⁄ 4 cups sugar; 5 eggs; 1 ⁄ 4 cup anise-flavored liqueur, like sambuca; 1 tbsp. crushed aniseed; 1 tbsp. vanilla extract

Serves
makes 40

TODD COLEMAN

These Roman-style biscotti are a favorite of Nick Malgieri's for their distinctive anise flavor and atypical baking method: the loose batter is poured onto a baking sheet and baked like a cake. The result is light biscotti with large chunks of almonds and hazelnuts.

Ingredients

Butter, for greasing pan
3 ¹⁄₂ cups flour, plus more for pan
1 tbsp. baking powder
2 cups whole blanched almonds, toasted
1 ¹⁄₂ cups whole blanched hazelnuts, toasted
2 ¹⁄₄ cups sugar
5 eggs
¹⁄₄ cup anise-flavored liqueur, like sambuca
1 tbsp. crushed aniseed
1 tbsp. vanilla extract

ADVERTISEMENTAD

Instructions

Step 1

Heat oven to 375°. Grease and flour a 10" x 15" jelly roll pan; set aside. In a bowl, whisk together flour and baking powder; toss in nuts. In a bowl, whisk together sugar and eggs; whisk in sambuca, aniseed, and vanilla. Add flour mixture; fold. Pour into pan; bake until golden, 20 minutes. Let biscotti cool.

Step 2

Reduce oven temperature to 325°. Remove cooled biscotti slab from pan; cut crosswise into twenty 10"-long strips; cut each strip in half to form forty 5"-long strips. Transfer strips to parchment paper-lined baking sheets, spacing strips ½" apart. Bake until golden brown, 20–25 minutes. Let cool.