Tozzetti - Italian Biscuits

While watching TLC channel, a very pretty lady of Italian origin was doing a show and she was dunking some cookies into her Cappuccino. She said that Biscotti was not the only Italian biscuit. She talked about Tozzetti and when ahead making it. It had only 1 tablespoon of butter, but 2 egg yolks and 3 whole eggs. Oh, my! Too eggy.

Recipe search on Internet and Epicurious had a great recipe with 2 whole eggs. 

I have followed the recipe almost completely, but
1. I was too lazy to blanch the almonds. So I used unpeeled almonds.(:P)
2. Also the original recipe said 1-3/4 cup flour. But I had to add 1/3 cup more.

My husband, who travels often to Italy said the biscotti tasted 'like in Italian cafes'.

What I really liked about the recipe is you don't have to make individual balls. Just shape the dough into a log, bake and then cut into shape. Easy!

Ingredients:

Baking powder - 1 tbsp

Maida / All purpose Flour - 1 3/4 cup + extra for dusting 

Salt - 1/4 tsp

Butter - 1/4 cup

Sugar (powdered) - 3/4 cup

Egg - 2

Almonds - 1 cup

Method:

Preheat oven to 160 C for 10 minutes.

Sieve the flour, baking powder and salt together. Keep aside.

Mix the sugar and butter together and beat well till it becomes creamy.

Add eggs one at a time and beat well.

Into this butter-sugar mixture, add the sieved flour and bring it together.

Add more flour if necessary to make a stiff dough. (I added 1/3 cup more.)

Transfer to a floured surface and add the almonds. Mix well.

Make logs of 2 inch thickness and 1 inch radius. ( I made 4.)

Lay on silicon mat or baking sheet.

Bake for 25 - 30 minutes till golden.
Transfer to cutting board and slice the logs (while warm) using serrated knife in a slight slant into 1/2 inch cookies.

Arrange on cut cookies on a tray and bake again for 10 minutes.

Then flip over all the cookies and bake for 5 minutes.

Cool and transfer to air tight container.