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Recipe of the Week: Tozzetti Biscotti

By Staff | Jan 28, 2020

Chef Loretta Paganini

Delicious twice-baked Italian cookies that can be served alone or with chocolate pesto. I like to dip them in chocolate ganache. This is one of my grandchildren’s favorite recipes. Makes 48. (Chef tip: The secret of good biscotti is not to over bake them the second time, only five minutes on each side.)

4 large eggs

4 cups flour

1 teaspoon baking powder

1/8 teaspoon salt

2 cups sugar

Zest of one orange

1 teaspoon vanilla sugar

1/2 cup hazelnuts, toasted and chopped

1/2 cup slivered almonds, toasted and chopped

Sift flour with salt and baking powder. Preheat oven to 400F. In the mixer, beat the eggs with the sugar and vanilla sugar until creamy. Add the orange zest. Add the chopped hazelnuts and almonds to the mixer.

Add the flour mixture to make dough. Cut the dough in three pieces and roll each one into a sausage shape. Place on the prepared cookie sheet. Lower the oven to 375F and bake for 20 minutes or until golden in color. Cool and with a serrated knife, slice diagonally.

Lower oven to 350F. Place slices on a cookie sheet and bake for an additional 5-10 minutes.