Tozzetti (Anise, Almond, and Hazelnut Biscotti)

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

These Roman-style biscotti are a favorite of Chef Nick Malgieri's for their distinctive anise flavor and atypical baking method: the loose batter is poured onto a baking sheet and baked like a cake. The result is light biscotti with large chunks of almonds and hazelnuts.

Butter, for greasing pan

3 1⁄2 cups flour, plus more for pan

1 tbsp. baking powder

2 cups whole blanched almonds, toasted

1 1⁄2 cups whole blanched hazelnuts, toasted

2 1⁄4 cups sugar

5 eggs

1⁄4 cup anise-flavored liqueur, like sambuca

1 tbsp. crushed aniseed

1 tbsp. vanilla extract

Directions at saveur.com

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