Simple walnut tozzetti recipe with a single bake are delicious cookies that can be enjoyed either soft or toasted, very tasty and fragrant, perfect even for the Christmas period.
Tozzetti are perfect to enjoy on any occasion, they can be served after meals and accompanied by coffee or dipped in dessert wines like vin santo, they also make a great gift idea.
It’s a very simple recipe, similar to cantucci but with walnuts instead of almonds. I simplified the recipe by leaving the dough in the oven a few minutes longer to avoid toasting, and the tozzetti are still crispy and crumbly. You can choose whether to toast them again after the first bake!
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients for Walnut Tozzetti
- 1 1/4 cups all-purpose flour (approximately)
- 1/3 cup sugar
- 1 large egg
- 2 tbsp butter
- 1/2 teaspoon baking powder
- to taste vanilla flavor
- to taste orange flavor (or grated orange zest)
- 2.8 oz walnut pieces
- 1 small egg (for brushing)
Tools
- 1 Bowl
- 1 Spatula
- 1 Baking sheet
- 1 Parchment paper
- 1 Oven
Steps for Tozzetti
In a bowl, work the egg with the sugar, add the vanilla and orange flavor, and while stirring, the sifted flour along with the baking powder.
Mix everything well, then add the walnuts and soft butter, continue to work the dough with the spatula and then with your hands.
Turn the mixture onto the work surface, add more flour if needed.
Divide the dough into two equal parts and form two small logs to place on a baking sheet lined with parchment paper.
Brush the surface with beaten egg and, if preferred, a light sprinkle of granulated sugar.
Transfer the sheet to a preheated oven.Bake the tozzetti in a pre-heated oven at 355°F for about 20 minutes.
The cooking time may vary based on the size of the logs and the power of your oven.
Turn off the oven when the logs are well risen and golden on the surface, then leave the cookies in the turned-off oven for another 10 minutes.
Once removed from the oven, let them cool slightly and cut the logs with a smooth-blade knife, diagonally, about 0.6 inches to get the typical tozzetti shape.
Serve once they have cooled.
If you prefer softer tozzetti, take them out a few minutes earlier, but if you prefer very crunchy tozzetti, bake for 15 minutes, take out, slice, and return to the oven until they become nice and crunchy.
Arrange the walnut tozzetti on a tray or in a bowl ready to be served!
Storage and Tips
Let the cookies cool completely before storing.
To maintain their crispness, store them tightly sealed in a tin or glass cookie jar, they keep well for many days, especially if toasted.
If you use ammonia, the tozzetti will be crumblier.
If you use ammonia, the tozzetti will be crumblier.
FAQ
Can I use ammonia?
Certainly, you can replace the baking powder with 3 grams of ammonia, don’t be frightened by the unpleasant odor, it goes away with cooking, but the cookies are much crumblier.
Can I add chocolate chips?
Yes, chocolate chips add an extra touch of indulgence!
