Tozzetti (Anise, Almond, and Hazelnut Biscotti)

  • Serves

    makes 40


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.


  • Butter, for greasing pan
  • 3 12 cups flour, plus more for pan
  • 1 tbsp. baking powder
  • 2 cups whole blanched almonds, toasted
  • 1 12 cups whole blanched hazelnuts, toasted
  • 2 14 cups sugar
  • 5 eggs
  • 14 cup anise-flavored liqueur, like sambuca
  • 1 tbsp. crushed aniseed
  • 1 tbsp. vanilla extract


Step 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.

Step 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.

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