Pumpkin tozzetti, the classic twice-baked cookie with a very rustic appearance, crunchy but not too much, sweet just right, and rich with lots of good hazelnuts. This time I wanted to revolutionize the original recipe by adding pumpkin to the dough and I must say that the tozzetti turned out to be nothing short of fantastic. In Tuscany, they call them cantucci, here in Rome we call them tozzetti, but they are very similar in both shape and ingredients. As I said, I revolutionized the original recipe by adding pumpkin, and if, like me, you love sweets with pumpkin, then you absolutely have to try them and I’m sure they will win you over from the first bite. Let’s see what we need and how to make the pumpkin tozzetti.
DON’T MISS THESE DELICIOUS RECIPES
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
LET’S SEE WHAT WE NEED TO MAKE PUMPKIN TOZZETTI
- 9 oz pumpkin (cooked)
- 1/2 cup brown sugar
- 4 cups all-purpose flour
- 1/3 cup whole wheat flour
- 1 egg (I use yolk pasta)
- 1/2 cup sunflower oil
- 1 tsp cinnamon
- 1/2 packet baking powder for desserts
- 7 oz hazelnuts (roughly chopped)
- flavoring (to taste)
Steps
LET’S PREPARE THE COOKIES
In a large bowl, combine all the ingredients including the cooked and well-drained mashed pumpkin and mix well with the flour until you form a nice soft dough. If the dough is a bit sticky, then add more flour. Roll out the dough and cover it with the hazelnuts, roll it all up and form a large log, place it on a baking tray lined with parchment paper and bake at 350°F for about 30 minutes, but adjust according to your oven. Remove from oven and let cool. Once cooled, cut into slices about 1/2 inch thick, always arrange them on the baking tray, and bake again until they become crunchy but be careful not to burn them. Remove from oven and enjoy your pumpkin tozzetti.
