Tozzetti Cookies: Crunchy Italian Biscotti with Hazelnuts or Almonds
Tozzetti a crunchy, twice-baked cookies straight from Umbria and Lazio, in central Italy. Often compared to Tuscan cantucci, Tozzetti have a charm all their own. They’re crisp, golden, and perfect for dunking in Vin Santo or any sweet after-dinner wine.
Tozzetti keep it simple. They’re made with flour, eggs, sugar, and plenty of toasted hazelnuts or almonds. Some versions add citrus zest or warm spices, giving each cookie a subtle twist. Italian grandmothers have baked them for generations, especially during holidays when homes smell of fresh biscotti and tradition.
What sets Tozzetti apart? That unbeatable crunch and deep roots in Italy’s countryside baking culture. They’re built to last, easy to share, and always bring people together. Whether you’re rediscovering a family favorite or trying them for the first time, Tozzetti deliver a delicious bite of authentic Italian biscotti heritage.
Ingredients
Instructions
- Begin by preheating your oven to 300°F. Place the hazelnuts evenly onto a baking sheet, allowing them to toast for approximately 20 minutes or until they achieve a slightly darker hue. Once done, transfer the toasted hazelnuts onto a plate, letting them cool. You need not worry about removing the skins at this point. Next, take half of the toasted hazelnuts and place them in a food processor, pulsing until finely chopped. Reserve this mixture for later use.
- In a spacious bowl, thoroughly whisk together the eggs and sugar until a harmonious blend is achieved. Incorporate the melted butter into the mixture. Integrate the finely chopped nuts, ensuring a thorough combination. Proceed to introduce the flour, olive oil, and salt, continuing to mix until fully incorporated. To conclude, add the whole hazelnuts, gently stirring to evenly distribute them throughout the dough. At this juncture, the dough will exhibit a notably rigid consistency.
- Set your oven to preheat at 350°F. Place parchment paper on two sizeable baking sheets.
- Move the dough onto a floured work surface. Separate the dough into four equal portions. Shape each segment into a rectangle, aiming for dimensions of approximately 3⁄4 inch in thickness, 1½ inches in width, and roughly 6 inches in length. Utilize a spatula to carefully transfer these rectangles onto the baking sheet that has been lined and prepared, ensuring a spacing of approximately 2 inches between each one.
- Allow the rectangles to bake until their tops attain a firm and golden texture, typically taking around 30 minutes. Once done, take them out of the oven and, using the spatula, gently transfer the rectangles onto a cutting board. After a brief cooling period, proceed to diagonally slice each rectangle into approximately 5⁄8 inch thick slices. Arrange these slices on the baking sheet with the cut side facing downwards, and return them to the oven for an additional 15 minutes to achieve a firm consistency. Once baked, move the cookies onto a wire rack, granting them the time to cool down completely.
Notes
Served
Tozzetti cookies are like a little slice of Italian culture! In Italy, you usually find them served at the end of a meal, often alongside a small glass of Vin Santo or some other sweet dessert wine. The way they’re made gives them a firm, crunchy texture that’s just right for dipping. You can soak them up just enough without them falling apart, so every bite is this lovely mix of crisp and tender.
Sure, Vin Santo is the go-to pairing, but honestly, Tozzetti taste fantastic with espresso, cappuccino, or even some herbal tea, especially when it’s chilly outside. You’ll often see them pop up during festive times, holiday get-togethers, or just as part of a dessert platter with other baked goodies.
So, whether you’re having them with wine, coffee, or just on their own, Tozzetti really bring a sweet little comfort and a touch of rustic tradition. Just serve them up in a small dish with a drink on the side, and you’ve got yourself an authentic Italian experience!
Storage
Tozzetti are known not only for their crunch and flavor but also for their long shelf life—one of the reasons they’ve remained a staple in Italian households for generations.
Cool Completely First:
Before storing, make sure your Tozzetti are completely cooled after baking. Any residual warmth can create condensation, leading to sogginess.
Use an Airtight Container:
Store Tozzetti in an airtight container at room temperature. This helps preserve their crisp texture and keeps them from absorbing moisture.
Shelf Life:
When stored correctly, Tozzetti can last up to 2–3 weeks without losing quality. Their low moisture content (thanks to the double baking) gives them natural staying power.
Freezing Tips (Optional):
Want to store them even longer? You can freeze Tozzetti in a sealed freezer bag or airtight container for up to 3 months. Just thaw them at room temperature before serving. A few minutes in a low oven can also help restore their crunch.
