ROMAN BISCOTTI - TOZZETTI

A Crunchy Delight for Hazelnut Lovers

Italian biscotti, specifically Roman Tozzetti, are a traditional twice-baked cookie that has been enjoyed for centuries. Unlike the more famous Tuscan cantucci, which are typically made with almonds, tozzetti are packed with hazelnuts, giving them a rich and nutty flavor. These rustic cookies are naturally dairy-free, making them a light and wholesome treat perfect for any time of day.  

The secret to their characteristic crunch lies in the double baking method—first, the dough is shaped into logs and baked until firm, then sliced into individual cookies and baked again until golden and crisp. This process ensures their signature crunchy texture, making them ideal for dipping in coffee, tea, or dessert wine like Vin Santo or Passito.  

Tozzetti are a staple of Roman bakeries, often enjoyed as a holiday treat or everyday indulgence. Their versatility allows for variations using chocolate chips, citrus zest, or even anise seeds, but the classic hazelnut version remains the favorite among purists.  

Tozzetti are a naturally dairy-free and low-fat cookie, making them a lighter alternative to butter-laden pastries. Hazelnuts are an excellent source of healthy fats, vitamin E, and antioxidants, contributing to heart health and glowing skin.  

Since they contain no butter or milk, tozzetti have a longer shelf life, making them a great option for gifting or preparing in advance. Store them in an airtight container to maintain their crispness for weeks.

A little history

The tradition of twice-baked cookies dates back to ancient Rome, where dry biscuits (panis biscotus) were a practical food for soldiers and travelers. Over time, these evolved into refined recipes enjoyed in homes and bakeries, with regional variations emerging throughout Italy.  

While cantucci from Tuscany became internationally famous, tozzetti remained a local favorite in Rome and Lazio, where hazelnuts—abundant in the region—became the star ingredient. The name tozzetti refers to their small, bite-sized shape.

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INGREDIENTS👇🏻

• 2 eggs

• 60g | 2.1oz lard

• 60g | 2.1oz sugar

• 300g | 10.6oz plain flour

• 6g | 0.2oz vanilla scented baking powder

• 150g | 5.3oz whole hazelnuts

• 40ml | 1.41fl oz Marsala wine

The recipe step by step

1. Mix the lard and the sugar by hand until reaching a smooth consistency

   
   

2. Whisk the eggs and incorporate them into the mix by hand little by little

   
   

3. When it is all amalgamated well, add the flour together with the whole hazelnuts and a large shot of Marsala wine

   
   

4. Mix the dough by hand until all flour has been incorporated and the consistency is smooth

   
   

5. Wrap in cling film and let it rest in the fridge for 30 minutes

   
   

6. Shape the dough into a flat log, or a long ciabatta bread if you wish, and lay it on an oven tray on top of parchment paper

   
   

7. Bake for 20 minutes on 180 °C | 356 °F with the fan on, then let it rest for at least 10 minutes

   
   

8. Slice the log diagonally to create beautiful biscotti, then lay them on the parchment paper and bake for another 15 minutes on 150 °C | 302 °F with the fan on

   
   

9. When golden and crispy take them out of the oven and leave to cool down before serving

   
   

10. Pour yourself a glass of vin santo or port…then enjoy! 😋