Little Wine Cookies / Biscottini al Vino
Easy
Hazelnut Tozzetti
Tozzetti means small morsels or bites and in this case, it means hazelnut biscotti from Lazio.
This region along with Piedmont and Campania, is a large producer of hazelnuts, so it stands to reason that it would be a key ingredient for these dry, rustic cookies known as tozzetti alle nocciole originally made with lard but butter is substituted in this recipe.
| Difficulty |
|---|
| Easy |
Ingredients
- 1 cup sugar
- 12 tbs unsalted butter at room temperature
- 3 large eggs at room temperature
- 1 tsp teaspoon hazelnut extract (optional)
- 1-1/2 cups shelled hazelnuts, chopped
- 2 -3/4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
Directions
- In a stand mixer, combine sugar and butter and beat on medium speed until creamy looking; beat in eggs one at a time until well blended. Add hazelnut extract if using or use vanilla extract.
- Add hazelnuts on low speed.
- Sift the flour, baking powder and salt together and add to mixer and beat in on medium low speed until a stiff ball of dough is created.
- Scrape the dough from the mixer onto a large sheet of wax paper. Form it into a ball and refrigerate it for 30 minutes.
- Preheat oven to 350F Line two baking sheets with parchment paper.
- When ready to bake, divide the dough into 4 equal pieces and roll each piece into a 12 inch long log that is 1-inch thick.
- Place two logs on each of the 2 baking sheets, spacing them apart.
- Bake for 30 minutes or until they are firm to the touch and light golden brown. Remove from the oven and allow the logs to cool for 10 minutes.
- Using a knife, cut 12 1-inch crosswise thick slices from each log and place them back on the parchment lined baking sheets.
- Return the sheets to the oven and bake an additional 5 to 8 minutes or until the slices are nicely browned.
- Cool completely.
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