Hazelnut Tozzetti are dry, delicious, and fragrant cookies, typical of Lazio, specifically Viterbo from the Cimini Mountains. They are similar to Tuscan cantucci but different because they have hazelnuts instead of almonds. Plus, this recipe is butter-free, they can be prepared in just a few minutes and are very simple to make. Traditionally, they are enjoyed at the end of a meal with a glass of Vinsanto, and it is really hard to resist their goodness. In fact, my husband and I are crazy about them: one leads to another and they are addictive.
Let’s prepare them together!
See you soon, Susy
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 35/40
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Energy 168.98 (Kcal)
- Carbohydrates 21.38 (g) of which sugars 9.98 (g)
- Proteins 3.62 (g)
- Fat 8.73 (g) of which saturated 1.01 (g)of which unsaturated 5.10 (g)
- Fibers 1.36 (g)
- Sodium 6.50 (mg)
Indicative values for a portion of 1 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 for Hazelnut Tozzetti
- 10.5 oz whole hazelnuts
- 1.5 cups sugar
- 3 eggs
- 21 oz all-purpose flour (+ a couple of tablespoons for the work surface)
- 0.5 cup extra virgin olive oil
- 1 orange zest (grated)
- 2 tbsp milk
- 1 packet baking powder
You will need
- Bowl
- Baking sheet
Prepare the Hazelnut Tozzetti
Chop the hazelnuts coarsely, leaving some whole. In a bowl, beat the eggs with sugar using a hand whisk until you get a light and frothy mixture.
Add the oil, milk, and hazelnuts and mix with a pastry spatula.
Then combine the flour, baking powder, and grated lemon zest, continuing to mix well.
Work the dough by hand to make it homogeneous and soft, but not sticky.
Place the dough on the floured work surface and form loaves approximately 0.8 inches thick and 4 inches wide.
Place them on a greased and floured baking sheet or covered with parchment paper and bake in a preheated oven for about 20 minutes at 356°F.
Remove the loaves from the oven, let them cool a bit, and cut them into pieces the thickness of a finger.
Put the baking sheet back in the oven for 10 minutes at 320°F to make them crispy.
Savor their goodness once cooled.
Storage
We can store them for a few weeks closed in an airtight tin box to maintain their crunchiness.
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