Let the logs become just warm before slicing, then return the cut biscuits to the oven.
Make ahead Bake ahead and store only when completely cool, in an airtight tin.
Umbrian almond tozzetti
Prep 30 min · Cook 45 min · Rest 35 min · Yield 50 biscuits (Approximate count; about 5 per serving.) · Difficulty Medium
Method
Heat a conventional oven to 180°C. Line a 40 × 30 cm baking tray with baking paper. Set the softened butter, almonds and anise beside the other weighed ingredients.Heat a conventional oven to 350°F. Line a 15¾ × 11¾ in baking tray with baking paper. Set the softened butter, almonds and anise beside the other weighed ingredients.
Sift the flour and baking powder onto the worktop and make a well. Beat the eggs and sugar in the center, then work in the butter, lemon zest and grappa. Bring in the flour and add the almonds and anise, mixing until the dough holds together evenly.Sift the flour and baking powder onto the worktop and make a well. Beat the eggs and sugar in the center, then work in the butter, lemon zest and grappa. Bring in the flour and add the almonds and anise, mixing until the dough holds together evenly.
Divide into three equal portions at the base quantity. Shape logs about 25 cm long, 6 cm wide and 3 cm high; space them apart on the tray. Bake for about 30 minutes, until set and lightly colored.Divide into three equal portions at the base quantity. Shape logs about 9¾ in long, 2¼ in wide and 1¼ in high; space them apart on the tray. Bake for about 30 minutes, until set and lightly colored.
Leave the logs for about 15 minutes, until warm rather than hot. With a serrated knife cut diagonally at roughly 1.5 cm intervals. Arrange the slices cut-side down without crowding. Bake again at 180°C for about 15 minutes, turning halfway, until golden and dry; extend slightly if the centers remain soft.Leave the logs for about 15 minutes, until warm rather than hot. With a serrated knife cut diagonally at roughly ½ in intervals. Arrange the slices cut-side down without crowding. Bake again at 350°F for about 15 minutes, turning halfway, until golden and dry; extend slightly if the centers remain soft.
Cool on a rack for about 20 minutes, until completely cold. The base batch gives approximately 50 biscuits; the exact count depends on the diagonal cut.Cool on a rack for about 20 minutes, until completely cold. The base batch gives approximately 50 biscuits; the exact count depends on the diagonal cut.
