Tozzetti alle mandorle

Tozzetti, cantucci or cantuccini are twice baked hard almond biscuits. The biscuits are oblong-shaped made hard and crunchy through cutting the loaf while still warm and fresh from baking in the oven. The name biscotto comes from bis-cotto ie. cooked twice. They are usually served with a dessert wine Vinsanto but they go well with a good Passito or Malvasia.

After the recipe ingredients there’s a link to La pasticceria di Chico where I got the recipe years ago. There’s a video and English “subtitles”.

prep time 15 min     cook time 25 min + 10 min
ingredients for 50/60 biscuits
  • 125g butter, room temperature
  • 200g sugar  Edit: I’d use less, max 175-180 g
  • 100g powdered sugar
  • 3 eggs
  • 5g salt
  • grated zest of half a lemon (biological)
  • dash of vanillin
  • 15g aniseed ( I used 8g which was enough for me)
  • 200g raw almonds ( I used half almonds half hazelnuts)
  • 500g flour
  • 15g baking powder