*  Exported from  MasterCook  *
                  Tozzetti or Biscotti (Hazelnut cookies)
 Recipe By     : rlk@telesoft.com (Bob Kitzberger @sation)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Biscotti
                 Low Fat
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          flour
    1 1/3  cups          sugar
    2      large         eggs
    1      tablespoon    lemon rind  -- grated
      1/4  cup           Sambuca  -- anise-flavored lique
      1/4  cup           rum
    1 1/2  cups          hazelnuts  -- peeled,blanched,whol
    2      tablespoons   baking powder
 Can use almonds instead of hazelnuts.
 Preheat the oven to 350 degrees.  Lightly oil a large baking pan and dust 
 with flour.  Shake off excess flour.
  Combine the flour, sugar, eggs, lemon rind, liqueur and rum in a mixing 
 bowl and beat with a wooden spoon until thoroughly blended. Beat in the 
 hazelnuts (or almonds) and bakingg powder.
  Using the hands, pick up half the dough [ick!] and shape it into a long 
 sausage shape.  Arrange it on the prepared baking pan, off center and not  
 too close to the edge of the pan.  Arrange the other half alongside but  
 not too close.  Both masses will spread as they bake.
  Place in the oven and bake for 1 hour.  Remove from the pan and let cool 
 for 20 minutes.
  Carefully and gently run a spatula or pancake turner under the 2 
 pastries. Let stand until almost at room temperature.  Using a serrated 
 bread knife cut each pastry into cross-wise slices, each about 1-inch 
 think. Arrange these in one layer on a baking sheet and return to the oven 
 to dry out, about 10 minutes.  Let cool and store.  These cookies are 
 improved if a little anisette or other anise-flaovred liqueur is poured or 
 brushed over them in advance of serving.
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