Tozzetti
These almond tozzetti are a delightful Italian treat, perfect for a sweet snack with a cup of tea or coffee. The crispy, twice-baked cookies are bursting with a nutty almond flavor and a hint of sweetness, making them a favorite for any occasion. Follow these simple steps to create your batch of delicious tozzetti today!
— Constant Cookbook
Ingredients
- 1 baking powder
- 1/4 kosher salt
- 1 3/4 all-purpose flour plus more for work surface
- 3/4 sugar
- 1/4 (1/2 stick) unsalted butter, room temperature
- 2 large eggs
- 1 1/4 blanched almonds
Instructions
- Preheat oven to 325°. Whisk baking powder, salt, and 1 3/4 cups flour in a medium bowl; set aside. Using an electric mixer on medium-high, beat sugar and butter in a medium bowl until creamy, about 2 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping sides of bowl, until combined. Reduce speed to low, add dry ingredients, and mix just to blend. Fold in almonds.
- Transfer dough to a lightly floured work surface and knead just to bring together, about 2 times. Form into a log about 14" long, 2" wide, and 1 inch thick. Place log on a parchment-lined baking sheet.
- Bake until puffed, cracked in spots, and starting to brown, 25â30 minutes. Transfer baking sheet to a wire rack and let log cool.
- Using a serrated knife, slice log diagonally 1/2-inch thick. Arrange slices on same sheet; bake until golden brown, 15â20 minutes. Turn and bake until other side is golden brown, 5â10 minutes longer. Transfer baking sheet to a wire rack. Let tozzetti cool.
- DO AHEAD: Tozzetti can be made 1 week ahead. Store airtight at room temperature.
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