- Tozzetti, similar to Biscotti, buttery and nutty, twice baked cookies -
There is nothing better than making a biscotti style cookie with minimal ingredients and big taste.
I went on a baking kick the other night and decided I wanted to make some biscotti. I came across this recipe in the newest edition of Bon Appetit Magazine (June 2013) called Tozzetti and decided this was going to be my baking project.
As I did my research, tozzetti are Italian cookies which are in the biscotti family and are usually made with nuts. This recipe calls for almonds, but a few of the others differed from using hazelnuts to adding lemon rind or anise. This recipe was very plain, to the point that I was thinking of adding orange rind or maybe dipping them in chocolate. Then I stopped, sometimes we need to leave well enough alone. What if these cookies were amazing as is. Let's make them and then add addition ingredients the next time.
There are only seven ingredients for the tozzetti - butter, sugar, eggs, flour, salt, baking powder and almonds. Desserts like this don't get any easier. I no more had the batter together when they were in the oven for their first baking. Like everything I do, when the ingredients are simple or the amounts seem small, I double the recipe. So, I had five tozzetti logs on three baking sheets.
After the first round of baking, I took them out of the oven and let them cool. I started cutting the logs to put back into the oven and was enjoying the ends. The cookies were wonderful. They were nice and buttery, not too sweet and had a delicious nutty flavor. Leaving the recipe alone was just what it needed. These were delightful. I yelled into Jeff, "I have the perfect cookie for your ice cream."
Twenty minutes later, the tozzetti were out of the oven and cooling. I scooped Jeff his favorite vanilla ice cream and added two tozzetti cookies. I delivered his dessert to the living room and ran next door to drop a few off with Jeff's mother. As I was getting the last of the cookies out of the oven, Jeff asked if I might be able to bring him another cookie so he could finish his ice cream. I knew I had a great cookie.
So far, Jeff and his mother enjoyed them, my son, Stephen took a half dozen to work and I treated my clients to some afternoon goodies. Sweet success, this is definitely a keeper. As much as I would love to add lemon or orange zest or maybe dip the bottoms in chocolate, I know this recipe is perfect the way it is. Sometimes recipes should be left alone...no additions and no subtraction...because it allows you to savour the simplicity and ease of making a delicious product.
Enjoy them with wine, coffee, tea, hot chocolate or Jeff's favorite, vanilla ice cream! This is a perfect after dinner dessert.
Ingredients for the Tozzetti
3/4 cup of sugar
1/2 cup (1 stick) of butter, at room temp
2 large eggs
1-3/4 cups of flour
1 tablespoon of baking powder
1/4 teaspoon of kosher salt
1-1/4 cups of almonds (I used sliced almonds)
Preparation for the Tozzetti
1. Preheat oven to 325°
2. Using an electric mixer on medium-high, beat sugar and butter in a large bowl until light and creamy, about 2 minutes.
3. Add eggs one at a time, beating to blend between additions, until combined.
4. On low speed, add dry ingredients (flour, salt and baking powder), and mix until blended.
5. Add the almonds.
6. Place dough on lightly floured work surface and knead just to bring together, about 2-3 times.
7. Form into 14" long, 2" wide, and 1 inch thick logs. Place logs (2 per sheet) on a parchment-lined baking sheet.
8. Bake until puffed, slightly cracked, and starting to brown, 25–30 minutes. It should be firm.
9. Transfer baking sheet to a wire rack and let logs cool.
10. Using a serrated knife, slice log diagonally 1/2-inch thick.
11. Place slices back on baking sheet and return to the oven for about 15–20 minutes on until golden brown.
12. Remove from oven, cool and enjoy!
They will keep for about a week in a tightly covered container.
