Tozzetti (Anise, Almond, and Hazelnut Biscotti)

By cprzybyl

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

Details

Servings 40
Adapted from saveur.com

Preparation

Step 1

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. 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 1/2" apart. Bake until golden brown, 2025 minutes. Let cool.