Ricette · Nocciola e anice

Tozzetti with Hazelnuts

Name: Tozzetti with Hazelnuts
Prep time: 15 min
Cook time: 37 min
Total time: 1 h 7 min
Yield: ~30 tozzetti
Cuisine: Italian
Ingredients: 250 g All-purpose flour; 150 g Granulated sugar; 105 g Whole eggs (about 2 large); 125 g Whole roasted hazelnuts, skinned; 25 g Extra-virgin olive oil; 5 g Anise seed; 4 g Baking powder; 2 g Fine salt

The Lazio cousin of the cantuccio — hazelnuts from the Monti Cimini instead of almonds, a breath of anise, and olive oil where Tuscany reaches for nothing at all.

La ricetta documentata Facile · si inzuppa in aleatico, vino rosso

Prep15 min

First bake25 min

Rest15 min

Second bake12 min

Yield~30 tozzetti

A festival cart at Caprarola stacked with baskets of Monti Cimini hazelnuts and tozzetti — Hazelnuts and tozzetti on a festival cart at Caprarola, in the Monti Cimini · Photo: Albarubescens, CC BY-SA 4.0, via Wikimedia Commons Save · Pinterest

Perché funziona

The Monti Cimini grow some of Italy’s best hazelnuts, so Lazio uses the hazelnut where Tuscany uses the almond. The olive oil is regional for the same reason. It goes in small, and it shortens the bite against a fatless Tuscan log.

Nell’Atlante

This style has a home and a history — see Lazio in the Atlas for its class, its dunking wine, and its papers.

Il sigillo

Documented, not yet sealed. The Tested 3× mark arrives with our own three bakes and their published notes.

Fonti

La schedaGrammi · baker’s %

Ingredienti

All-purpose flour250 g · 100%

Granulated sugar150 g · 60%

Whole eggs (about 2 large)105 g · 42%

Whole roasted hazelnuts, skinned125 g · 50%

Extra-virgin olive oil25 g · 10%

Anise seed5 g · 2%

Baking powder4 g · 1.6%

Fine salt2 g

Il metodo

Whisk eggs, sugar, oil and anise seed. Fold in flour, baking powder and salt, then the hazelnuts. The dough is softer than a cantucci dough — the oil does that.

Shape two logs, about 5 cm wide, on parchment. Bake at 180°C / 355°F for 25 minutes, until set and lightly gold.

Rest 15 minutes, then slice on the bias at about 15 mm.

Second bake at 150°C / 300°F for about 12 minutes, until dry to the touch. Cool completely before the tin.

Keeps per the published record
Two to three weeks in a tin.