Tozzetti

Preparation

1. Step 1

   Preheat oven to 325°. Whisk baking powder, salt, and 1 3/4 cups flour in a medium bowl; set aside. Using an electric mixer on medium-high, beat sugar and butter in a medium bowl until creamy, about 2 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping sides of bowl, until combined. Reduce speed to low, add dry ingredients, and mix just to blend. Fold in almonds.

   Step 2

   Transfer dough to a lightly floured work surface and knead just to bring together, about 2 times. Form into a log about 14" long, 2" wide, and 1 inch thick. Place log on a parchment-lined baking sheet.

   Step 3

   Bake until puffed, cracked in spots, and starting to brown, 25–30 minutes. Transfer baking sheet to a wire rack and let log cool.

   Step 4

   Using a serrated knife, slice log diagonally 1/2-inch thick. Arrange slices on same sheet; bake until golden brown, 15–20 minutes. Turn and bake until other side is golden brown, 5–10 minutes longer. Transfer baking sheet to a wire rack. Let tozzetti cool.

   Step 5

   DO AHEAD: Tozzetti can be made 1 week ahead. Store airtight at room temperature.