Hazelnut tozzetti are a traditional sweet from the Viterbo region, enjoyed after meals with a good glass of red wine. These delightful, crumbly, and fragrant dry cookies are made with simple local ingredients: Tuscia hazelnuts and extra virgin olive oil. They can also be made with a plant-based drink for those with intolerances. The recipe I propose today is from my grandmother, who used to make them along with another typical cookie, the tisichelle, sweet doughnuts with hazelnuts and wine.

Discover other recipes from the Lazio tradition:

Difficulty: Easy
Cost: Medium
Preparation time: 40 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

7 cups all-purpose flour
6 eggs
1.5 cups sugar
7 oz hazelnuts (shelled)
6 oz extra virgin olive oil
1 cup whole milk (plant-based drink)
1 lemon (grated zest)
1 packet vanillin
0.56 oz baking powder for desserts
1 tbsp Strega liqueur (optional)

Tools

1 Bowl
1 Baking tray
1 Whisk
1 Spatula

Steps

Toast the hazelnuts in a hot oven for about 10 minutes and let them cool.
Combine the eggs, sugar, liqueur, milk, and flavorings in a bowl.
Add the oil and mix with a whisk to combine all ingredients.
Mix the flour with the baking powder and add it with a spatula.
Coarsely chop the hazelnuts and add them to the dough.
Knead well by hand; the mixture should be soft but not sticky.
Shape small logs weighing 250-300 g and place them on a baking tray lined with parchment paper.
Preheat the oven to 350°F.
Bake for about 30 minutes.
Remove from oven and let cool.
Slice and bake again to toast on both sides.