These traditional Tozzetti are more than just cookies; they are a celebration of texture and aroma. Unlike standard biscotti that can become rock-hard, these are slightly softer yet still delightfully crunchy, thanks to the generous inclusion of whole blanched hazelnuts. The dough is enriched with a sophisticated blend of Sambuca and rum, delivering a warm, aromatic anise flavor that pairs perfectly with the earthy nuts. A bright hint of lemon rind cuts through the richness, ensuring every bite is balanced and fragrant. These cookies are ideal for sipping with strong espresso or sweet wine during cozy winter evenings. They also make a stunning, rustic addition to holiday platters or a thoughtful homemade gift for friends who appreciate authentic Italian baking traditions.
Tozzetti or Biscotti (Hazelnut cookies)
Description
These traditional Tozzetti are more than just cookies; they are a celebration of texture and aroma. Unlike standard biscotti that can become rock-hard, these are slightly softer yet still delightfully crunchy, thanks to the generous inclusion of whole blanched hazelnuts. The dough is enriched with a sophisticated blend of Sambuca and rum, delivering a warm, aromatic anise flavor that pairs perfectly with the earthy nuts. A bright hint of lemon rind cuts through the richness, ensuring every bite is balanced and fragrant. These cookies are ideal for sipping with strong espresso or sweet wine during cozy winter evenings. They also make a stunning, rustic addition to holiday platters or a thoughtful homemade gift for friends who appreciate authentic Italian baking traditions.Ingredients
Directions
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Preheat the oven to 350°F (175°C).
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Lightly oil a large baking pan and dust it with flour. Shake off any excess flour.
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In a large mixing bowl, combine the flour, sugar, eggs, lemon rind, Sambuca, and rum.
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Beat the mixture with a wooden spoon until thoroughly blended and smooth.
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Stir in the hazelnuts (or almonds) and baking powder until evenly distributed.
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Using your hands, pick up half of the dough and shape it into a long sausage-like log. Place it on the prepared baking pan, keeping it off-center and away from the edges.
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Shape the remaining dough into a second log and place it alongside the first, ensuring there is enough space between them as they will spread while baking.
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Bake for 1 hour. Remove from the oven and let the logs cool on the pan for 20 minutes.
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Carefully run a spatula or pancake turner under each log to loosen them. Let them stand until almost at room temperature.
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Using a serrated bread knife, cut each log into cross-wise slices about 1-inch thick.
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Arrange the slices in a single layer on a baking sheet. Return to the oven to dry out for about 10 minutes.
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Remove from the oven and let cool completely before storing.
Note
Storage: Store in an airtight container at room temperature for up to two weeks.
Serving Tip: For enhanced flavor, brush or pour a little extra anisette or anise-flavored liqueur over the cookies just before serving.
Variation: You can omit the lemon rind if you prefer a purely anise flavor profile.
Substitution: Sliced almonds can be used in place of hazelnuts if preferred or unavailable.
