ALMOND & CHOCOLATE TOZZETTI
“THESE ARE SIX OF MY FAVOURITE COOKIES – FROM CLASSIC TWICE-BAKED TOZZETTI TO SPANGLY SAVOIARDI (ALSO EXCELLENT IN TIRAMISU), TO GLUTEN- AND DAIRY-FREE NUT-BASED ONES, THE KIND THAT LOOK UNASSUMING AND TASTE SENSATIONAL!”
MAKES 40
2 eggs, plus 3 egg yolks
350g caster sugar
1 tsp vanilla extract
3 cups (450g) self-raising flour, sifted
20g unsalted butter, melted
200g blanched almonds
150g dark chocolate chips
Preheat oven to 190°C and line a large baking tray with baking paper.
Place eggs, egg yolks, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat until pale and creamy. Add flour, butter and a pinch of salt flakes, and mix to combine. Stir in the almonds and chocolate chips.
