Tozzetti or Biscotti (hazelnut Cookies)
Author/Submitted by: email@example.com (Bob Kitzberger @sation)
Can use almonds instead of hazelnuts.
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 bake.
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.