The Tozzetti, often confused with Tuscan cantucci because of their characteristic diagonal shape and the double-bake technique (which makes them “bis-cotti”, i.e., baked twice), have an identity deeply rooted in the territories of Latium, Umbria and Abruzzo.

Born as festive pastries and treats for large social gatherings, these cookies tell the story of the evolution of peasant pantry traditions.

Their history is linked to the need to create products that keep well over time, maintaining their crispness thanks to the complete dehydration achieved in the second oven stage.

Although the basic structure is similar, “faithfulness to the original” varies depending on the landscape you look at:

In the Viterbo area (Latium): The undisputed star is the hazelnut from the Cimini Mountains, which gives an intense toasted aroma. Mistrà (such as Varnelli, also typical of Marche) or Sambuca are often used.
In Umbria: A mix of almonds and hazelnuts is often preferred, enriched by the scent of anise seeds and it is common to use a splash of Vin Santo in the dough.
In Abruzzo: (where they are often also called cantucci abruzzesi) the recipe is often simpler and more rustic, where the whole almond meets lemon zest and the use of Strega liqueur is extremely widespread.

The classic recipe is based on a few quality elements: flour, sugar, eggs and a fat component (butter, oil or, historically, lard).

Aromatic notes are essential: citrus zest and a fragrant liqueur – like Mistrà with anise or the famous Strega – complete the dough before adding the whole toasted nuts.

In my version, I chose to stay true to the pillars of the Abruzzese taste in a gluten-free version using a mix of rice flour and almond flour.