Tozzetti with Hazelnuts
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.
Lazio swaps the almond for the hazelnut because the Monti Cimini grow some of Italy’s best — the tozzetto is a terroir argument in biscuit form. The olive oil is regional too: a small amount, for a shorter bite than the fatless Tuscan log.
This style has a home and a history — see Lazio in the Atlas for its class, its dunking wine, and its papers.
Documented, not yet sealed. The Tested 3× mark arrives with our own three bakes and their published notes.
Fonti
Ingredienti
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.