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These biscotti-like cookies are extra delicious dipped in an after-dinner drink such as Vin Santo.


  • 1 tablespoon baking powder
  • 1 3/4 cups all-purpose flour plus more for work surface
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 1/4 cups blanched almonds

Recipe Preparation

  • 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, 25–30 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, 15–20 minutes. Turn and bake until other side is golden brown, 5–10 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.

Recipe by Brunello Cucinelli Canteen in Solomeo Italy,

Nutritional Content

28 servings, 1 serving contains: Calories (kcal) 100 Fat (g) 5 Saturated Fat (g) 1.5 Cholesterol (mg) 20 Carbohydrates (g) 11 Dietary Fiber (g) 1 Total Sugars (g) 4 Protein (g) 3 Sodium (mg) 85Reviews SectionI first got this recipe several years ago and I made it all the time and LOVED it. Then two years ago I made it again and it was a disaster. It tasted fine but after I baked it the first time and tried to cut it for the second baking it completely crumbled and would not cut precisely. I've tried it again and again since then and it will not cut without crumbling. It crumbles every time I cut it after the first baking. I love this recipe but will not make it again. So sad. Any advice?Carole HirthlerAtlanta GA11/26/17

Watch the video: Tozzetti alle nocciole


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