1.0Delicious Recipeshttps://www.gzrecipes.com/enLaurinahttps://www.gzrecipes.com/en/author/rocococo/rich600338<blockquote class="wp-embedded-content" data-secret="GErBHTQ4el"><a href="https://www.gzrecipes.com/en/rocococo/pumpkin-tozzetti/">PUMPKIN TOZZETTI</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/rocococo/pumpkin-tozzetti/embed/#?secret=GErBHTQ4el" width="600" height="338" title="“PUMPKIN TOZZETTI” — Delicious Recipes" data-secret="GErBHTQ4el" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/10/pumpkin-tozzetti.jpg960720Pumpkin tozzetti, the classic twice-baked cookie with a very rustic appearance, crunchy but not too much, sweet just right, and rich with lots of good hazelnuts. This time I wanted to revolutionize the original recipe by adding pumpkin to the dough and I must say that the tozzetti turned out to be nothing short of fantastic. In Tuscany, they call them cantucci, here in Rome we call them tozzetti, but they are very similar in both shape and ingredients. As I said, I revolutionized the original recipe by adding pumpkin, and if, like me, you love sweets with pumpkin, then you absolutely have to try them and I'm sure they will win you over from the first bite.