The tozzetti with dried fruit and nuts are rustic, crunchy and aromatic cookies, similar to cantucci but much more crumbly and not very sweet. I had some dried fruit and nuts to use up and wanted to make thin little cookies for breakfast (but also perfect as a snack or for an afternoon treat), excellent on their own and perfect for dipping. With this dough you’ll make lots of delicious little cookies that keep for a long time; kids will love them too!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 50 pieces
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups 00 (double-zero) flour (all-purpose)
- 2 cups mixed dried fruit and nuts
- 5/8 cup granulated sugar
- 3 tbsp + 1 tsp hot water
- 2 tsp butter
- 4 eggs
- 1 packet baking powder
- 1 pinch salt
- to taste vanilla
Steps
The tozzetti with dried fruit and nuts are very simple and quick to prepare. First, put the eggs and the hot water in a bowl and mix.
Add a pinch of salt, the vanilla, the sugar and the melted butter and mix again; then incorporate the flour and the baking powder.
Fold the dried fruit/nuts of your choice into the dough; I used dried red fruits, pistachios, unpeeled almonds and hazelnuts.
Transfer the dough to a baking pan lined with parchment paper (mine was about 7 x 10 in) and level it well. Bake in a preheated oven at 356°F for 25–30 minutes, until nicely golden; do the toothpick test to check doneness.
Remove the cake from the oven and let it cool slightly (or completely if you have time), then cut into cookies about 0.2 in thick. Arrange the tozzetti with dried fruit and nuts on a baking tray lined with parchment paper and bake again in a preheated oven at 356°F for about ten minutes so they become nicely golden and crunchy.
Tips:
The tozzetti with dried fruit and nuts keep at room temperature for a couple of weeks; store them in a bag or airtight container to preserve their aroma. You can use the dried fruit/nuts you prefer, even just one type. You can replace the butter with vegetable oil or with margarine, if you use it.
More recipes with dried fruit HERE
