Hazelnut tozzetti are a typical dessert from the Viterbo tradition, enjoyed at the end of meals with a good glass of red wine. These delicious, crumbly, and fragrant dry biscuits are made with simple local ingredients, Tuscia hazelnuts, and extra virgin olive oil. They can also be made with a plant-based beverage for those who are lactose intolerant. The recipe I’m sharing today is from my grandmother, who used to make them along with another typical biscuit, the tisichelle, sweet rings with hazelnuts and wine.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 32 oz all-purpose flour
- 6 eggs
- 10.5 oz sugar
- 7 oz hazelnuts (shelled)
- 6.4 oz extra virgin olive oil
- 1 cup whole milk (plant-based beverage)
- 1 lemon (grated zest)
- 1 packet vanillin
- 0.6 oz baking powder
- 1 tbsp Strega liqueur (optional)
Tools
- 1 Bowl
- 1 Baking sheet
- 1 Whisk
- 1 Spatula
Steps
Toast the hazelnuts in a hot oven for about 10 minutes and let them cool.
In a bowl, combine the eggs, sugar, liqueur, milk, and flavors.
Add the oil and mix with a whisk to combine all ingredients.
Add the flour with the baking powder and mix with a spatula.
Roughly chop the hazelnuts and add them to the dough.
Knead well with your hands, the mixture should be soft but not sticky.Form small logs of 8.8-10.5 oz and place them on a baking sheet lined with parchment paper.
Preheat the static oven to 356°F.
Bake for about 30 minutes.
Remove from oven and let cool slightly.
Slice and bake them again to toast on both sides, at 356°F in static mode.Remove from oven and once cold, store them in sealed bags or boxes.
Tips
They keep in a sealed bag or box for up to 20 days.
They can be made lactose-free using lactose-free or plant-based milk.
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