Christmas calls cookies… or cookies calls Christmas?!? Anyway, the cookies of this period par excellence are the Almond Tozzetti. When you find yourself baking 10 different types of small sweets, you can’t help but love the tozzetti: no molds and cutouts, just a few quick strokes of the knife and it’s done! Voilà, a box of almond Tozzetti is full …
Time: 25 mins + cooking
Servings: 50 Tozzetti
300 g 00 flour
300 g sugar
10 g baking powder
3 egg whites (about 110 g)
150 g whole almonds
1 tablespoon of cold water
Grated zest of 1/2 orange
How to get up
Turn on the oven to 180 degrees.
Put all the ingredients in a large bowl. Start mixing with a spoon, then continue kneading with your hands. The mixture remains quite sticky: this is normal! To work it quickly, flour your hands.
Once all the ingredients of the almond tozzetti have been blended, line the oven pan with parchment paper, then make three long and narrow loaves of dough: they will widen during cooking!
Bake for about 30 minutes, until they are colored.
Remove from the oven and allow to cool, then cut the loaves with a knife, obtaining pieces of about 2 cm.
Let the almond tozzetti cool and keep them in the air for 2 3 hours: in this way they will dry and harden.
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