Tozzetti, cantucci or cantuccini are twice baked hard almond biscuits. The biscuits are oblong-shaped made hard and crunchy through cutting the loaf while still warm and fresh from baking in the oven. The name biscotto comes from bis-cotto ie. cooked twice. They are usually served with a dessert wine Vinsanto but they go well with a good Passito or Malvasia.
After the recipe ingredients there’s a link to La pasticceria di Chico where I got the recipe years ago. There’s a video and English “subtitles”.
prep time 15 min cook time 25 min + 10 min
ingredients for 50/60 biscuits
- 125g butter, room temperature
- 200g sugar Edit: I’d use less, max 175-180 g
- 100g powdered sugar
- 3 eggs
- 5g salt
- grated zest of half a lemon (biological)
- dash of vanillin
- 15g aniseed ( I used 8g which was enough for me)
- 200g raw almonds ( I used half almonds half hazelnuts)
- 500g flour
- 15g baking powder
https://www.lapasticceriadichico.it/2013/08/tozzetti-alle-mandorle.html?m=1
BUON APPETITO!