Ingredients for 100 tozzetti

Soft flour (薄力粉 / Hakurikiko) 500 g
Baking soda (ベーキングソーダ / Bēhkingu soda) 1/2 tsp
Granulated sugar (グラニュー糖 / Guranyūtōh) 300 g
Egg (卵 / Tamago) 1 (medium)
Egg yolks (卵黄 / Ran-ōh) 3 (medium)
Unsalted butter (無塩バター / Muen batāh) 100 g
Raw almonds (生アーモンド / Nama āhmondo) 100 g (skinless)
Pine nuts (松の実 / Matsu no mi) 50 g
Candied fruit (キャンディーフルーツ / Kyandee furūhtsu) 100 g
Sambuca (サンブーカ / Sanbūhka) 100 ml

How to Make

1. Sift the flour and baking soda into a mixing bowl. Allow the butter to come up to room temperature.
 combine the sugar, egg, and egg yolks2. In a separate mixing bowl, combine the sugar, egg, and egg yolks. Whisk until the ingredients take on a whitish color. Add the butter and mix it in well.
3. Add the almonds, pine nuts, and candied fruit to the sugar-egg-egg yolk mixture and use a rubber spatula to work them in. Add a third to a half of the flour and baking soda and mix well. Repeat one or two times to add the remainder of the flour and baking soda. Add the Sambuca and continue to mix until all of the flour and baking soda are incorporated well into the dough.
4. Dust a flat surface with flour (not included in the ingredients). Place the dough on the floured surface and knead for about 1 minute to smooth the texture of the dough.
5. Cut the dough into 8 pieces, each weighing about 170 g. Form these into logs about 3 cm in diameter.
6. Begin preheating an oven to 175℃. Line a baking tray with baking paper and place the dough logs on the paper. Space them out evenly and use your fingers to pull the sides of each log in, so that the cross-section would look somewhat like a teardrop.
7. Bake for 20 minutes. Remove from the oven, cut each log into diagonals about 2 cm wide.
8.	Place the diagonally cut pieces on the baking tray8. Place the diagonally cut pieces on the baking tray, so that they have a cut side facing upward. Space the pieces out evenly. Reduce the heat to 100℃ and bake for another 5 minutes.
9. Remove the tozzetti from the oven and let them cool. Put the cooled tozzetti into a plastic bag. They will taste best after letting them rest for 4-5 days.




Recipe: Introduced by Machiko Tateno