This comes from Italy, where these cookies are usually dunked in coffee. The name means "twice cooked" in Italian, and this recipe leaves little doubt as to why.
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup coarsely chopped almonds, hazelnuts, walnuts or pecans
1 teaspoon baking soda
1/4 teaspoon salt
Combine all the ingredients in a mixing bowl and stir to combine. When the dough
becomes too stiff to stir, work with your hands until the ingredients are thoroughly
combined. Divide into 4 parts and roll each into a log about 1 inch thick.
Place 2 logs on each of 2 baking sheets which have been covered with parchment or wax
Bake in a preheated 350 degrees F oven for about 30 minutes, until lightly browned.
Remove from the oven and leave the oven turned on.
Cut into 1/2 inch slices while
still warm and return to the oven.
Bake an additional 10 to 15 minutes, until crisp and golden brown.
Cool completely and store in an airtight container.