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Tozzetti, renowned sweet confections originating from Umbria, a central Italian region, have gained widespread popularity throughout Europe. These delectable cookies, typically crafted using hazelnuts, though variations with pistachios, candied fruit, or chocolate are also common, boast a delightful crunchiness. Their firm texture renders them a perfect accompaniment for dipping in white or red wine, as well as complementing hot beverages.
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Prep Time 1 hour
Cook Time 20 minutes
Servings: 48 cookies
Ingredients Method

Ingredients
  

  • 3 cups all-purpose flour
  • 2 cups 2 cups hazelnuts
  • 1½ cups granulated sugar
  • 3 large eggs
  • 6 tbsp unsalted butter (melted)
  • 2 tbsp olive oil
  • ⅛ tsp teaspoon salt

Method
 

  1. 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.
  2. 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.
  3. Set your oven to preheat at 350°F. Place parchment paper on two sizeable baking sheets.
  4. 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.
  5. 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.