Tozzetti: an Italian biscotti recipe from Lazio
Crunchy and nutty Tozzetti — a traditional Italian biscotti recipe perfect for dipping in coffee or sweet wine.
Ingredients
- 200 gr white flour
- 180 gr whole wheat flour
- 80 gr of butter or oil
- 150 gr of sugar
- 200 gr of toasted hazelnuts
- 12 gr of baking powder
- 20 ml of rum optional
- 3 eggs
- 1 tsp lemon zest
Instructions
- Pre-heat the oven to 180° (350F).
- In a bowl mix the flour and the baking powder well and set aside.
- In a large bowl whisk together the eggs, sugar and add the melted butter or oil.
- Add the lemon zest. the hazelnuts and the rum.
- Add the flour 1/3 at a time and mix with a spatula.
- Once the flour is mixed, pour the dough onto a floured surface and knead for a few seconds.
- Divide the dough into three and shape it into logs.
- Cook the logs for around 30 mins or until golden brown.
- Let the logs cool down on to a wire rack then cut them into slices.
- Put the slices back in the over at 180°C (356F) for around 10 minutes.
