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Tozzetti (Italian hazelnut biscotti)
Tozzetti: Crunchy Italian Cookies
Traditionally made with toasted hazelnuts, these cookies also welcome creative variations. Some bakers swap in pistachios, add bits of candied fruit, or drizzle in a touch of dark chocolate for a twist on the classic. What makes Tozzetti truly special is their twice-baked process, which gives them their signature firm texture. This makes them perfect for dipping in white or red wine, particularly Italy’s sweet Vin Santo, though they’re just as enjoyable alongside a warm cup of coffee, espresso, or even tea.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1¼ cups cups hazelnuts toasted and coarsely chopped
  • ¾ cups granulated sugar
  • 2 large eggs room temperature
  • 1 tsp baking powder
  • 6 tbsp unsalted butter (melted)
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 tsp lemon or orange zest (optional but traditional)
  • ½ tsp anise seeds or 1 tsp anise liqueur (optional)

Instructions
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, whisk sugar and eggs until pale and slightly thick. Stir in vanilla (and zest/anise if using).
    Gradually fold the dry ingredients into the wet mixture until a stiff dough forms.
    Mix in the hazelnuts evenly.
  4. Divide dough into two logs, about 10 inches long and 2 inches wide. Place on baking sheet, spaced apart.
  5. First bake: 25 minutes, until lightly golden and firm.
  6. Remove from oven and cool for 10 minutes.
  7. Using a serrated knife, slice logs diagonally into ½-inch slices.
    Arrange slices cut side down and return to oven.
  8. Second bake: 7–8 minutes per side, flipping once, until dry and crisp.
  9. Cool completely on a rack before serving or storing.

Notes

Toast the Nuts for Extra Flavor: Whether you’re using hazelnuts, almonds, or pistachios, lightly toasting them before adding to the dough brings out a deeper, nuttier flavor that elevates the cookies.
Let Them Cool Before the Second Bake: To get that classic crisp texture, make sure the cookies cool slightly after the first bake. This makes slicing easier and helps maintain their shape during the second bake.
Slice on a Diagonal: For an authentic look and a larger surface area for dipping, slice your Tozzetti logs on a slight diagonal—about ½ inch thick.
 

Nutrition Breakdown — Tozzetti (Hazelnut Biscotti)

Serving Size: 1 cookie
Nutrient Amount %DV
Calories 115 —
Total Fat 5 g 6%
└ Saturated Fat 0.5 g 3%
└ Trans Fat 0 g —
Cholesterol 15 mg 5%
Sodium 45 mg 2%
Total Carbohydrate 15 g 5%
└ Dietary Fiber 1 g 4%
└ Total Sugars 7 g —
└ Added Sugars 7 g 14%
Protein 3 g 6%
Calcium 20 mg 2%
Iron 0.9 mg 5%
Potassium 70 mg 2%
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
Calories and fat come primarily from the hazelnuts, which contribute healthy unsaturated fats, and from eggs.
Carbohydrates and added sugars are mainly from granulated sugar and flour, typical of traditional biscotti.
Despite the crunch, Tozzetti are moderate in calories compared to softer cookies due to their low moisture and lack of butter or oil.

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