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Print this Recipe    Biscotti 55

Tozzetti or Biscotti (Hazelnut cookies)

2 cups flour
1 1/3 cups sugar
2 large eggs
1 tablespoon grated lemon rind, optional
1/4 cup anise-flavored liqueur such as Sambuca
1/4 cup rum
1 1/2 cups peeled blanched hazelnuts (whole), or sliced almonds
2 tablespoons baking powder

Preheat the oven to 350 degrees.

Lightly oil a large baking pan and dust with flour. Shake off
excess flour.

Combine the flour, sugar, eggs, lemon rind, liqueur and rum in a
mixing bowl and beat with a wooden spoon until thoroughly blended.
Beat in the hazelnuts (or almonds) and bakingg powder.

Using the hands, pick up half the dough [ick!] and shape it into
a long sausage shape. Arrange it on the prepared baking pan, off
center and not too close to the edge of the pan. Arrange the other
half alongside but not too close. Both masses will spread as they

Place in the oven and bake for 1 hour. Remove from the pan and
let cool for 20 minutes.

Carefully and gently run a spatula or pancake turner under the 2
pastries. Let stand until almost at room temperature. Using a
serrated bread knife cut each pastry into cross-wise slices, each
about 1-inch think. Arrange these in one layer on a baking sheet
and return to the oven to dry out, about 10 minutes. Let cool and
store. These cookies are improved if a little anisette or other
anise-flaovred liqueur is poured or brushed over them in advance
of serving.


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