The hazelnut and white chocolate tozzetti are an exceptional and indulgent meeting of flavors that warm the heart. A revisited version: simple, genuine and full of taste. Made without eggs, they stand out for a crunchy and fragrant dough, enriched with orange juice. Additionally, cinnamon and hazelnuts, which release their intense toasted flavor, together with the delicacy of white chocolate create cookies with a balanced and irresistible sweetness. Perfect to nibble on alone or to offer during special occasions. They’re also an excellent choice for a homemade gift, for example presented in a pretty cookie box. Below, let’s see together how to prepare our hazelnut and white chocolate tozzetti:
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 21 pieces
- Cooking methods: Oven
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 3/4 cup orange juice
- 1 tbsp ground cinnamon
- 5 tbsp vegetable (neutral) oil
- a pinch of salt
- 1 tsp baking powder
- 4 oz toasted hazelnuts (about 1 cup)
- 4 oz white chocolate chips
Steps
In a bowl, combine the granulated sugar and brown sugar. Add the vegetable oil, cinnamon, orange juice and a pinch of salt, then mix well until you obtain a homogeneous mixture.
Gradually incorporate the sifted flour together with the baking powder, kneading vigorously until you form a soft, smooth and homogeneous dough, avoiding the addition of extra flour.
At this point, fold in the white chocolate chips and the toasted hazelnuts, mixing them well into the dough.
Divide the dough into two parts and shape two long rolls about 2 inches wide. Place them on a baking sheet lined with parchment paper, taking care to leave enough space between them.
Transfer the baking sheet to a preheated convection oven at 338°F. Bake for about 30 minutes, or until evenly golden.
Once baked, remove the rolls from the oven and, with a sharp knife, gently cut them diagonally into slices about 3/4 inch thick.
Return the cookies to the oven and let them bake for another 6–7 minutes per side, depending on the oven and the desired crunchiness.
Remove from the oven and let cool completely on a wire rack. The hazelnut and white chocolate tozzetti without eggs are ready to be served!
Bon appétit and… see you at the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
