Best 3 Tozzetti Recipes

TOZZETTI (UMBRIAN ALMOND & HAZELNUT BISCOTTI)

Steps:

• Preheat oven to 375 degrees F.
• Mix the flour, sugar, baking powder, and anise seeds in one bowl.
• Whisk together the extract, eggs, and vin santo wine.
• Pour the wet ingredients into the dry along with the nuts, and use a wooden spoon or your hands to mix.
• Divide the dough into two equal pieces and shape into logs 2 inches wide.
• Place the logs of dough onto a parchment paper lined baking sheet.
• Beat the egg with a tablespoon of water, then brush the tops and sides of the logs.
• Bake for about 25 minutes or until the logs are golden brown and barely firm to the touch.
• Remove the logs from the oven and reduce the heat to 325 degrees F.
• Cool the logs for 15 minutes, then use a sharp knife to cut them into 3/4 inch slices.
• Lay the slices flat and bake 10 minutes.
• Turn the slices over and bake an additional 10 to 15 minutes, or until a light golden brown.
• Cool completely, then store in an airtight container.

TORCETTI

Steps:

• Place flour in a large bowl; cut in butter and shortening until mixture resembles coarse crumbs. Set aside. In another large bowl, dissolve yeast in warm milk. Add the eggs, sugar, vanilla and 2 cups of the crumb mixture; beat until well blended. Gradually beat in remaining crumb mixture., Turn onto a floured surface; knead for 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into 6 portions. Shape each portion into twelve 6-in. ropes about 1/4 in. thick; roll in confectioners' sugar. Shape each rope into a loop. Holding both ends of loop, twist together 3 times., Place 2 in. apart on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Roll warm cookies in additional confectioners' sugar. Cool on wire racks.

EASY JOHNNY MARZETTI RECIPE

Steps:

• Place a wide pot on the stove over medium-high heat. If needed, add a drizzle of neutral oil. Add the beef and cook, breaking up with a spoon, for 15 minutes until completely cooked through. Season with salt and pepper. Transfer to a paper towel-lined plate.
• Bring a large pot of salted water to a boil. Once boiling, add the macaroni and cook until 2 minutes under al dente. Scoop out ½ cup of the pasta water and set it aside. Drain the macaroni and set it aside.
• If needed, add more oil to the pot over medium-high heat. Add the diced onion, bell peppers, and mushrooms and cook for 10-15 minutes until they begin to turn golden brown around the edges. Add the garlic and minced chili pepper and cook for 1 minute-season with salt and pepper.
• Melt the butter into the pot. Once bubbly, add the thyme, paprika, and bell pepper flakes if used. Cook for 1 minute.
• Add the tomato paste to the pot and stir to coat the aromatics in the paste. Cook for 2 minutes until the paste deepens in color.
• Pour in the reserved pasta cooking water and stir to combine until a smooth sauce forms.
• Add the reserved ground beef, tomato sauce, diced tomatoes, and cooked macaroni to the pot. Add half of the cheddar cheese and half of the Italian cheese mix and stir until evenly combined. Taste and season with salt, pepper, and sugar if needed. Turn off the heat.
• Pour the mixture into a casserole dish. Top with the remaining cheddar and Italian cheese mixture. Bake for 25 minutes until bubbly. If desired, broil the Johnny Marzetti for 2-3 minutes to brown the cheese further.
• Remove the casserole from the oven. Sprinkle with fresh parsley and let stand for 5 minutes before serving. Enjoy!