Hazelnut tozzetti are a traditional sweet from the Lazio pastry tradition. In shape they are very similar to the famous Tuscan cantucci, with the difference that tozzetti are prepared using only toasted hazelnuts, which give them a delicious and unrivaled flavor.
I wanted to step away from tradition by making a few changes to make them even more indulgent and fragrant. The addition of chocolate and Malvasia releases an intoxicating aroma during baking and excites the taste buds.
These crisp cookies will delight your guests at the end of a meal, at breakfast, or for a snack.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 30 tozzetti (servings)
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3.6 cups all-purpose flour (00)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 2 eggs (medium, at room temperature)
- 1 cup granulated sugar
- 1 2/3 cups toasted hazelnuts
- 2 tbsp extra-virgin olive oil
- 3 1/3 tbsp milk
- 2 2/3 tbsp Malvasia (wine)
- orange zest
- 1/2 cup dark chocolate chips
Tools
- 1 Bowl
- 1 Sieve
- 1 Baking sheet
- Parchment paper
- 1 Knife with smooth blade
Steps
To prepare the hazelnut and Malvasia tozzetti, first whisk the eggs with the sugar using a hand whisk. Then add the Malvasia, the milk, the oil and the orange zest. Mix everything, add the sifted flour together with the baking powder and the baking soda, and combine.
Finally add the previously toasted and cooled hazelnuts and the chocolate chips, and work the dough until you obtain a non-sticky loaf. If needed, add a little more flour.
Form logs, place them on a baking sheet lined with parchment paper, flatten them slightly with the palm of your hand and bake in a preheated, conventional oven at 356°F for 25 minutes.
Remove from the oven, let them cool slightly and slice them crosswise. Be careful to cut them while still warm, otherwise they will crumble. At this point, put them back in the oven and bake them for another 10 minutes per side to dry and crisp them up.
After the time has elapsed, turn off the oven and let them cool with the door open.
