Tozzetti or cantucci are typical dry cookies from Tuscan cuisine. They are dry cookies cut diagonally from biscuit logs, usually made with almonds.
However, my grandmother made them with hazelnuts, and her fantastic recipe book that she left in the drawer contains the recipe for hazelnut tozzetti.
If you love homemade cookies, also try these butter cookies.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 349.04 (Kcal)
- Carbohydrates 44.06 (g) of which sugars 18.05 (g)
- Proteins 7.31 (g)
- Fat 17.74 (g) of which saturated 3.57 (g)of which unsaturated 13.14 (g)
- Fibers 2.33 (g)
- Sodium 14.93 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Hazelnut Biscotti Ingredients
The ingredients for making these biscotti are simple and easily available.
- 3 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 7 oz toasted hazelnuts (coarsely chopped)
- 2 eggs
- 5 tbsp lard
- 1 packet vanillin (or vanilla extract)
- 1 packet baking powder
Tools
To make these biscotti, I use a food processor to coarsely chop the hazelnuts and a stand mixer for the dough, but it can also be kneaded by hand.
- 1 Food Processor Kenwood
- 1 Stand Mixer Howork
Steps
Making the biscotti dough is very simple, the first thing to do is to coarsely chop the toasted hazelnuts.
Coarsely chop the toasted hazelnuts and place in the stand mixer, with the leaf hook, all the biscotti ingredients in the indicated order.
Compact the biscotti dough with your hands and move it to a work surface. There’s no need to flour the surface. Divide the dough into three to create three logs.
Place the three biscotti logs on a baking sheet covered with parchment paper and brush them with a slightly beaten egg yolk.
Bake in a preheated oven at 350°F for about 20 minutes, or until golden brown. Take out the biscotti and place them on a cutting board to cut while still warm, but not too hot, in a diagonal direction.
Bake the biscotti again and let them cook for another 5 minutes or so, then turn off the oven and let them cool inside with the door slightly open for optimal toasting.
