Tozzetti

Ingredients

• 1 tablespoon double-acting baking powder 
• 1.3 cups blanched almonds and 
• 2 large eggs 
• 1.8 cups flour all-purpose plus more for work surface
• 0.3 teaspoon kosher salt 
• 0.8 cup sugar 
• 0.3 cup butter unsalted room temperature ()

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• hand mixer
• serrated knife

Directions

1. Preheat oven to 325°.
2. Whisk baking powder,salt, and 1 3/4 cups flour in a medium bowl; setaside. Using an electric mixer on medium-high,beat sugar and butter in a mediumbowl until creamy, about 2 minutes.
3. Add eggs one at a time, beating to blendbetween additions and occasionallyscraping sides of bowl, until combined.Reduce speed to low, add dry ingredients,and mix just to blend. Fold in almonds.
4. Transfer dough to a lightly floured worksurface and knead just to bring together,about 2 times. Form into a log about14" long, 2" wide, and 1" thick.
5. Place log ona parchment-lined baking sheet.
6. Bake until puffed, cracked in spots, andstarting to brown, 25-30 minutes.
7. Transferbaking sheet to a wire rack and let log cool.
8. Using a serrated knife, slice logdiagonally 1/2" thick. Arrange slices on samesheet; bake until golden brown, 15-20minutes. Turn and bake until other side isgolden brown, 5-10 minutes longer.
9. Transferbaking sheet to a wire rack.
10. Let tozzetti cool.
11. DO AHEAD: Tozzetti can be made 1 weekahead. Store airtight at room temperature.