The hazelnut and cocoa tozzetti, are the crumbly cookies that are great for dipping both in milk and coffee in the morning and in a glass of dessert wine!
The tozzetti originate from the Viterbo area and, unlike Tuscan cantucci, they feature hazelnuts as the main nut; but you can also add candied fruit to the dough.
Unlike those with pistachios and traditional almonds, these tozzetti are very quick to make and will fill your kitchen with an inviting aroma that makes it impossible to resist tasting them.
Perfect to prepare and give as gifts at Christmas if you love giving homemade presents; but especially if you like the hazelnut and chocolate combination, don’t miss the recipe for hazelnut and cocoa tozzetti .. your loved ones will thank you.
There is also a version for hand mixing
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 71.19 (Kcal)
- Carbohydrates 10.33 (g) of which sugars 3.97 (g)
- Proteins 1.93 (g)
- Fat 3.11 (g) of which saturated 0.57 (g)of which unsaturated 2.36 (g)
- Fibers 0.88 (g)
- Sodium 15.56 (mg)
Indicative values for a portion of 19 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Hazelnut and Cocoa Tozzetti
- 2 1/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3 large eggs
- 2/3 cup sugar
- 3 tbsps rice oil
- 3/4 cup whole skinned hazelnuts
- vanilla (in paste or extract)
- 1 pinch fine salt
- 1 tsp baking powder
Tools
To speed up the process, I used a stand mixer, which is an indispensable kitchen tool for me when it comes to dough. The silicone mat is reusable and also suitable for high temperatures, so I don’t have to use parchment paper.
- 1 Stand Mixer
- 1 Silicone Mat
Preparation of Hazelnut and Cocoa Tozzetti
Preheat the oven to 340°F
– Roughly chop the hazelnuts.
Sift the flour, cocoa powder, and baking powder.
– Place the dry ingredients and hazelnuts in the mixer bowl; start the machine to mix the ingredients together, then add the eggs and oil.
– As soon as a kind of ball is formed, stop the machine.
– Divide the dough into two pieces and form logs.
– After baking the logs for about 15 minutes, let them cool slightly and cut them with a serrated knife (bread knife works well). As you cut them, place the tozzetti on the baking sheet and grill for a few seconds (be careful not to burn them). Flip them and repeat the process.
– On a work surface, make a well with the dry ingredients, and in the center add sugar, eggs, oil, vanilla, and a pinch of salt; also add the hazelnuts.
– Quickly knead all the ingredients and form two cylinders.
– Place the cylinders on a baking sheet lined with parchment paper or on a silicone mat and proceed as above.
Notes.
Instead of oil, you can use 3.5 oz of softened butter.
Instead of oil, you can use 3.5 oz of softened butter.
