I've made a lot of biscotti and biscotti-type cookies over the years, but this is the first recipe I've seen that uses the somewhat unconventional method of pouring the batter into the pan, rather than forming a stiffer dough into loaves. Although the resulting cookies are free-form and not tapered on the ends as biscotti and mandelbrot typically are, it's a decent trade-off for skipping the sometimes-tricky step of shaping a uniform loaf of sticky biscotti dough.
Like all biscotti, tozzetti are twice-baked. If you're short on time, you can do some advanced prep. Make and bake the cookie dough, then let it cool completely in the pan on a rack. Slice and bake the individual cookies later, or even the next day. Alternatively, you can cut the cooled baked cookie dough in half, wrap it well in plastic wrap and a layer of foil, and freeze it for up to two weeks, then slice it and bake as directed.
One final note . . . the recipe contains no fat other than what is present in the eggs. This means that these are traditional hard biscotti. Ideally, they should be dunked before consuming them, unless you like a good gnaw and have durable choppers. They're excellent with espresso, coffee, hot chocolate, tea, milk, or even red wine.
here for the recipe, and don't forget to visit the other blogging bakers to see which cookies they chose this week!
- Andrea of Andrea’s Recipes
- Claire of The Barefoot Kitchen
- Di of Di’s Kitchen Notebook
- Judy of No Fear Entertaining
- Kelly of Sass & Veracity
- Michelle of Big Black Dog
- RJ of Flamingo Musings
- Tiffany of The Nesting Project
- Courtney of Coco Cooks
10 x 15-inch jelly roll pan