Whole almond tozzetti with skin, crumbly and delightful to dip in a sweet, fortified wine right after dinner. Let’s say this type of dry dessert should never be missing in our homes, they are so quick to prepare and can easily be offered to our guests at the end of the meal accompanied by dessert wines. Not just on festive days but always, or even to give as gifts, which will surely be appreciated. All desserts are good, but those with almonds are special; they hold a unique fragrance and flavor.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 414.97 (Kcal)
- Carbohydrates 64.29 (g) of which sugars 24.59 (g)
- Proteins 12.86 (g)
- Fat 14.28 (g) of which saturated 1.61 (g)of which unsaturated 11.77 (g)
- Fibers 4.25 (g)
- Sodium 24.94 (mg)
Indicative values for a portion of 60 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
- 2 eggs
- 2/3 cup cups sugar
- 1 lemon (grated zest)
- 2 1/2 cups cups all-purpose flour
- Half packet baking powder
- 1 small glass fortified wine (Malvasia)
- 5.3 oz oz almonds (whole)
Tools
- Baking Tray
- Parchment Paper
- Bowl
- Pastry Board
- Knife
Steps
In a large bowl, add the sugar and eggs, without beating them, and quickly mix with a whisk. Meanwhile, grate the zest of an organic lemon and add it. Add the baking powder to the flour, mix it into the egg and sugar batter, and then add a small glass of fortified wine. I chose the fragrant and sweet Malvasia di Lipari. Finally, add the whole almonds and remember not to peel them; they are perfect whole and with the skin. Shape two loaves and place them on a parchment-lined baking tray, bake for 20 minutes at 356°F (180°C) in a pre-heated oven.
After the baking time is over, take the almond tozzetti out of the oven and let them cool for a few minutes. Slice them and put them back in the oven for 5 minutes. Once the time is up, turn the tozzetti and add another 5 minutes of baking.
