Tozzetti (Umbrian Almond & Hazelnut Biscotti) Tarifi

Malzemeler

• 2 1/4 Cups All-purpose Flour, 1 Cup Sugar, 1 1/2 Teaspoon Baking Powder, 2 Teaspoons Crushed Anise Seeds, 3.5 Ounces Whole Skinned Hazelnuts, 3.5 Ounces Whole Blanched Almonds, 1 Teaspoon Vanilla Extract, 2 Large Eggs, 1 Tablespoon Vin Santo Wine, To Finish:, 1 Egg

Hazırlanışı

1. Preheat oven to 375 degrees F. Mix the flour, sugar, baking powder, and anise seeds in one bowl. Whisk together the extract, eggs, and vin santo wine. Pour the wet ingredients into the dry along with the nuts, and use a wooden spoon or your hands to mix. Divide the dough into two equal pieces and shape into logs 2 inches wide. Place the logs of dough onto a parchment paper lined baking sheet. Beat the egg with a tablespoon of water, then brush the tops and sides of the logs. Bake for about 25 minutes or until the logs are golden brown and barely firm to the touch. Remove the logs from the oven and reduce the heat to 325 degrees F. Cool the logs for 15 minutes, then use a sharp knife to cut them into 3/4 inch slices. Lay the slices flat and bake 10 minutes. Turn the slices over and bake an additional 10 to 15 minutes, or until a light golden brown. Cool completely, then store in an airtight container.

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