Tozzetti della Tuscia (Hazelnut Biscotti) is a traditional Italian recipe for a classic dried biscuit made from an egg, flour, sugar, butter and chocolate cake containing hazelnuts thats baked, sliced and then re-baked until crisp. The full recipe is presented here and I hope you enjoy this classic Italian version of: Hazelnut Biscotti (Tozzetti della Tuscia).
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Ingredients:
250g shelled and blanched hazelnuts
2 eggs
400g (about) plain flour
250g sugar
80g butter, melted and cooled
50ml sambuca
finely-grated zest of 1 lemon
pinch of salt
130g dark chocolate, chopped
1 1/2 tsp baking powder
1 egg beaten with 1 tbsp water for egg wash
Method:
Place the nuts on a baking tray, transfer to an oven pre-heated to 180°C and toast for about 8 minutes, or until golden brown (take care they do not burn). Remove from the oven, turn into a bowl and set aside to cool.
Crack the eggs into a large bowl and beat for a few minutes, until frothy. Work in 350g of the flour along with the sugar, butter, sambuca, lemon zest and a pinch of salt. Work together until combined then stir in the toasted hazelnut, chocolate and baking powder.
Beat with a wooden spoon until combined then divide the dough into two equal pieces (if the dough is too sticky to be handled work in a little more flour). Shape the two pieces into long sausage shapes then arrange these on baking trays lined with greaseproof (waxed) paper. Make certain they are not too close together, as they will spread when baked.
Brush the tops of both pieces of dough with the egg wash then transfer to an oven pre-heated to 180°C and bake for between 20 and 25 minutes, or until well browned and a toothpick inserted into the centre emerges cleanly. If not quite ready, return to the oven and bake for about 8 minutes more.
When ready, remove from the oven and set aside to cool for about 25 minutes. Now transfer the two cakes to ca cutting board and slice with a bread knife into pieces about 1.5cm thick.
Arrange these on the lined baking tray then return to the oven and bake until they look dry (about 12 minutes). Remove the biscotti from the oven and set aside on a baking tray to cool before storing in an air-tight container.
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