The gluten-free tozzetti are dry and fragrant cookies, typical of Italian tradition, perfect to enjoy at the end of a meal or during a coffee break. Crunchy and rich in nuts, they are made from a simple dough that, once baked into logs and sliced, offers their characteristic rustic and crumbly texture. The recipe I propose is a variation of the classic hazelnut tozzetti from Viterbo.
This gluten-free version retains the authentic taste of classic tozzetti, enhancing the fragrance of toasted hazelnuts. I reduced the sugar amount to make them more balanced since rice flour is already sweet.
Unlike the more famous Tuscan cantucci, the Viterbo tozzetti are distinguished by a more marked crumbliness and the generous use of nuts, particularly hazelnuts often coarsely chopped. This gluten-free version respects their authentic spirit, enhancing the flavor of toasted hazelnuts and an ideal balanced sweetness, perfect to enjoy with a glass of sweet wine, a passito, or simply with coffee.
Perfect to prepare in advance, tozzetti improve with resting and can be stored for a long time in an airtight container, maintaining all their fragrance. They are also ideal as gift cookies, rustic and elegant at the same time, able to bring to the table a piece of local tradition revisited with attention to modern dietary needs.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 40 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 4 1/4 cups gluten-free rice flour
- 3 eggs
- 1/2 cup sugar
- 1/2 cup extra virgin olive oil
- 7/16 cup whole milk (or plant-based beverage)
- 1 cup hazelnuts (already shelled)
- 2 1/2 tsp gluten-free baking powder
- 1/2 lemon
- 1 vanilla bean
Tools
- 1 Bowl
- 1 Baking sheet
- 1 Spatula
- 1 Whisk
Steps
Toast the hazelnuts in a hot oven for about 10 minutes and let them cool.
In a bowl, combine the eggs, sugar, milk, and flavors.
Add the oil and mix with a whisk to blend all the ingredients.
Combine the flour with the baking powder and mix using a spatula.
Chop the hazelnuts coarsely and add them to the dough.
Mix well with your hands; the mixture should be soft but not sticky.
Form small logs of 250-300 g and place them on a baking sheet lined with parchment paper.
Preheat the static oven to 355°F (180°C).
Bake for about 30 minutes.
Remove from oven and let it cool slightly.
Slice and bake again to toast them on both sides, at 355°F (180°C) in static mode.
Remove from oven, and as soon as they are cold, store them in sealed bags or boxes.
Advice
They keep in a sealed bag or box for up to 20 days.
They can also be made lactose-free by using lactose-free or plant-based milk.
I reduced the sugar amount by 50 g compared to the original recipe. Those who prefer them sweeter can add more without changing anything else.
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