The walnut and chocolate tozzetti are delicious cookies, delightful treats without butter and eggs, fragrant, crumbly, simple, and very tasty. I have already prepared sweet tozzetti and, this time, I wanted to make them with walnut kernels and dark chocolate chips. What a wonder! The walnut tozzetti were a hit, the dough is prepared in a few minutes, you make a loaf, cut the cookies after baking it, and put them back in the oven for a few more minutes to toast them. The walnut tozzetti are delicious on their own and perfect for dipping in milk or cappuccino, you will love them!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1/3 cup milk
- 1/2 cup walnut kernels
- 2 tbsps dark chocolate chips
- 2 tbsps vegetable oil
- 1 pinch salt
- Half packet baking powder
- to taste vanilla
Steps
The walnut tozzetti are very simple and quick to prepare, first put the flour, sugar, baking powder, vanilla, and a pinch of salt in a bowl and mix with a fork.
Add the vegetable oil, milk and mix again, as soon as the mixture is quite compact, add the coarsely chopped walnut kernels and dark chocolate chips, form a loaf, place it on a baking sheet lined with parchment paper and bake it in a preheated oven at 350°F for 25 minutes, it should be slightly golden.
Remove the loaf from the oven, let it cool and cut it gently into slices a couple of inches thick. Bake the walnut tozzetti for about 5 minutes, just long enough to toast them slightly.
Tips:
The walnut tozzetti keep at room temperature for 5/6 days. If you don’t want to add chocolate chips, replace them with 1/2 cup of walnuts.
Other desserts with walnuts HERE
