The orange-scented tozzetti cookies with dried fruit are rustic, crunchy, and delicious treats, rich in toasted almonds and chopped dried figs, all flavored with orange for an indescribable taste and aroma.
Tozzetti are great on their own or dunked in milk, coffee, liquors, vin santo, your choice depending on the occasion.
They are simple cookies to make, like biscotti, where you prepare the dough, make logs, and after the first baking, slice and toast them. They contain no butter and are therefore perfect for those who are lactose intolerant.
Perfect to prepare and add to the list of other Christmas cookies.
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- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Tozzetti Cookies with Dried Fruit
- 2 1/4 cups all-purpose flour
- 2 eggs (medium)
- 3/4 cup sugar
- 1 pinch salt
- Half packet baking powder
- 1 grated orange zest (or orange essence)
- 2.8 oz dried figs
- 3.5 oz toasted almonds
Tools
- 1 Mixer
- 1 Bowl
- 1 Whisk
- 1 Baking tray
- 1 Oven
- 1 Parchment paper
Steps for Tozzetti
In a bowl, pour the sugar, eggs, grated orange zest or essence, and a pinch of salt.
Mix everything with a whisk for a few seconds, without beating.
Add the flour and sifted baking powder, then mix everything well with a wooden spoon.
In a mixer, roughly chop the dried figs cut into pieces, then pour into the bowl with the dough.
Also roughly chop the previously toasted and cooled almonds, and add them to the dough as well. (If you prefer other dried fruits, chop and add them too.)
Continue to mix with the wooden spoon or a spatula.
If necessary, if the dough seems too soft, add a tablespoon of flour.
Work the dough on a floured surface, if it’s sticky, wet your hands with water or oil. Divide the dough into two equal parts and form two logs to place on a baking tray lined with parchment paper.
Bake the tozzetti cookies in a preheated fan oven at 350°F for about 18 minutes, on the middle rack.
Remove the logs from the oven, slice them diagonally into slices about 0.6 inches thick, and place them on the baking tray lined with parchment paper. Bake again on the same rack at the same temperature for about 4-5 minutes.
This depends on your oven’s power.
Remove from the oven, turn the cookies to the other side, and bake again for another 4-5 minutes, to toast both sides, always at the same temperature and on the same middle rack.
When you take the cookies out of the oven, they might still be slightly soft when hot. Don’t be fooled; they will harden completely as they cool.
If you prefer a more compact and crunchy cookie, use less dried fruit, as it makes them a bit moister in the center.
Storage, Tips, and Variations
These cookies can be stored at room temperature for 10 days, preferably in a bag or airtight box.
You can always vary by using hazelnuts or chocolate pieces.
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FAQ (Frequently Asked Questions)
What can I substitute for figs?
You can substitute with dried plums, dates, or hazelnuts.
Can I add chocolate?
Yes, you can add some chopped dark chocolate.
