In Lazio, we have these delicious biscotti very similar to the most famous Cantucci made in Tuscany.
Generally, tozzetti have hazelnuts, but you can also add chocolate, almonds, or pistachios.

Mirta’s Tozzetti

  • Preparation time: 60 minutes
  • Ingredients for 30 biscuits
  • Difficulty: Easy recipe

  • Ingredients
  • 300 grams or 2 cups of flour
  • 2 eggs
  • 70 grams or 4 tablespoons of extra virgin olive oil
  • 200 grams or 1 cup of sugar
  • 1 teaspoon of baking powder
  • The zest of 1 grated orange
  • 200 grams or 1 cup of shelled hazelnuts
  • 1 tsp of vanilla extract
  1. Instructions
  2. Preheat the oven to 350°F.
  3. Wash the orange well and grate the zest.
  4. In a bowl, add the sugar, vanilla extract, orange zest, and eggs.
  5. Beat well with an electric whisk and, when the dough is swollen and foamy, add the oil while continuing to mix.
  6. Add the hazelnuts and, only at the end, the sifted flour with the baking powder, stirring the mixture with a spatula until it is uniform.
  7. Pour the dough onto a lightly floured work surface and divide it into three.
  8. Form three loaves and place them on a baking sheet covered with parchment paper.
  9. Cook for about twenty to thirty minutes until the surface is golden.
  10. Remove from the oven and let them cool for five to ten minutes.
  11. Slice the logs on the diagonal about 1.5 cm or roughly half an inch thick and put them, cut sides up, back in the oven for another five minutes to brown them.
  12. Remove from the oven and leave them to cool.

Tips to ensure the success of the dish:

  • If you prefer a less rustic flavor, you can use seed oil instead of olive oil. However, I always suggest you use a little strong olive oil.
  • If you want to make them more delicious for children, you can replace the hazelnuts with chocolate chips.
  • The timing of cooking in the oven is indicative because each oven cooks differently.
  • They can be stored in tin boxes for up to 5 days.

 Mirta at the 50’s wedding anniversary of our parents