Tozzetti or Biscotti

1. 1

   Preheat the oven to 350F (180C).

2. 2

   Lightly oil a large baking pan and dust with flour.

3. 3

   Shake off excess flour.

4. 4

   Combine the flour, sugar, eggs, lemon rind, liqueur and rum in a mixing bowl and beat with a wooden spoon until thoroughly blended.

5. 5

   Beat in the hazelnuts (or almonds) and bakingg powder.

6. 6

   Using the hands, pick up half the dough and shape it into a long sausage shape.

7. 7

   Arrange it on the prepared baking pan, off center and not too close to the edge of the pan.

8. 8

   Arrange the other half alongside but not too close.

9. 9

   Both masses will spread as they bake.

10. 10

    Place in the oven and bake for 1 hour.

11. 11

    Remove from the pan and let cool for 20 minutes.

12. 12

    Carefully and gently run a spatula or pancake turner under the 2 pastries.

13. 13

    Let stand until almost at room temperature.

14. 14

    Using a serrated bread knife cut each pastry into cross-wise slices, each about 1-inch think.

15. 15

    Arrange these in one layer on a baking sheet and return to the oven to dry out, about 10 minutes.

16. 16

    Let cool and store.

17. 17

    These cookies are improved if a little anisette or other anise-flaovred liqueur is poured or brushed over them in advance of serving.

* Per serving · 4 servings · Values may vary.