A pan with tozzetti or hazelnut cookies

How to make tozzetti aka hazelnut cookies

Tozzetti are the Lazian answer to Tuscany’s cantucci or almond biscotti. Tozzetti just swap out the almonds for the more local hazelnuts. Both are double-baked and have a long shelf life and are delicious dunked in sweet wine as a dessert. While Cantucci are often served at the end of a meal with a glass of vin santo, we like our tozzetti with a sweet aleatico. Tozzetti are also super simple to make. The most tedious bit is chopping the nuts.

There are many variations of this recipe that incorporate or omit all different combinations of yeast, eggs, milk, fat, and sometimes alcohol. This particular variation has become a goto in our household. I particularly like the lemon zest that cuts through the sweetness.

Cantucci and tozzetti are both double-baked which means first you bake them in a flat log shape and then you slice them diagonally and bake again. The double-baking makes them crunchy and great for snacking.

Tozzetti (hazelnut biscotti)

I cook in grams with a scale. The cups below are approximate estimates.

  • 250 g (1 cup) hazelnuts , peeled, toasted, and roughly chopped
  • 120 g (1/2 cup) sugar
  • 50 g (3 1/2 tbsps) butter, melted
  • 2 eggs
  • Zest of 1 lemon
  • 50 g (1 1/2 cups) whole wheat flour or all purpose flour
  • 1/2 a packet (4 grams) yeast
  • Pinch of salt
  1. Mix the sugar, butter, eggs and zest together in a large mixing bowl and then stir in the nuts.
  2. Sift together the flour, yeast, and salt and slowly add to the nut mixture.
  3. Divide in half and shape into long flat cylinders on parchment paper on a baking sheet.
  4. Cook at 350 F (180 C) for about 20 minutes until golden brown.
  5. Remove from the oven and slice in diagnols approximlately 1/2 inch thick and put back on the baking sheet.
  6. Cook for about another 10 minutes making sure they don’t burn.
  7. Let cool and eat.

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