Tozzetti (Anise, Almond, and Hazelnut Biscotti)
These Roman-style biscotti are a favorite of Nick Malgieri's for their distinctive anise flavor and atypical baking method: the loose batter is poured onto a baking sheet and baked like a cake. The result is light biscotti with large chunks of almonds and hazelnuts.
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Credit: Todd Coleman
INGREDIENTS
Butter, for greasing pan3 ½ cups flour, plus more for pan
1 tbsp. baking powder
2 cups whole blanched almonds, toasted
1 ½ cups whole blanched hazelnuts, toasted
2 ¼ cups sugar
5 eggs
¼ cup anise-flavored liqueur, like sambuca
1 tbsp. crushed aniseed
1 tbsp. vanilla extract
INSTRUCTIONS
1. Heat oven to 375°. Grease and flour a 10" x 15" jelly roll pan; set aside. In a bowl, whisk together flour and baking powder; toss in nuts. In a bowl, whisk together sugar and eggs; whisk in sambuca, aniseed, and vanilla. Add flour mixture; fold. Pour into pan; bake until golden, 20 minutes. Let biscotti cool.2. Reduce oven temperature to 325°. Remove cooled biscotti slab from pan; cut crosswise into twenty 10"-long strips; cut each strip in half to form forty 5"-long strips. Transfer strips to parchment paper-lined baking sheets, spacing strips ½" apart. Bake until golden brown, 20–25 minutes. Let cool.
 Recipe - Saveur.com){kind=link}
The batter was very stiff and had to be pressed into the 10x15 baking sheet using plastic wrap.
After the recommended 25 minutes of baking, the biscotti was still slightly undercooked in the center of the pan.
The biscotti did not rise as high as the picture in the magazine, but very delicious.
Maybe there's too much flour in the recipe, but I used the recommended 3 1/2 cups.
I'd like to make this again, but get it right next time.