Name: Tozzetti (Raisin- and Nut-Studded Biscotti)
Yield: Makes 6 dozen biscotti
Cuisine: Italian
Ingredients: 1 tablespoon curaçao or cognac; ¼ teaspoon aniseeds; ⅓ cup (scant 2 ounces) dark raisins; 1½ teaspoons baking powder; 1 cup (7 ounces) sugar; ½ scant cup (2 scant ounces) raw almonds, toasted in a 350°F. oven for 10 minutes, and roughly chopped; 2 tablespoons chopped candied orange peel; ¾ cup milk; 3 egg yolks; 1 egg beaten with a little water; About 2¾ cups (14 ounces) all-purpose flour; 5½ tablespoons (3 ounces) unsalted butter or best-quality lard, or half of each, room temperature; ¼ teaspoon salt; 2 tablespoons pine nuts

Preparation info

Makes
6 dozen
biscotti

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

It is hard to believe these delicious tozzetti began life as a Lenten dessert, compensation, perhaps, for deprivation in the dark winter months before the arrival of spring. Tozzetti may be as squat and stubby as their name suggests, but a single bite of the orange-flavored cookies and you’ll be astonished by their tantalizing elegance. Nella Galletti, her daughter, and her granddaughter in Todi all make the cookies, which disappear in a flash. Six dozen? A mere nothing. Be