Hazelnut Biscotti (Tozzetti)
Tozzetti take their name from tozzo, “stale bread,” an allusion to their crunchy, crumbly character. They belong to the Lazio tradition of homemade dry sweets, which also includes various biscotti made with milk and eaten for breakfast, or with wine, such as ciambelline al vino. Tozzetti are distinguished from Tuscany’s almond-laced cantucci by the use of hazelnuts, an important product of northern Lazio. These biscotti are a staple of the city’s pasticcerie, so only dedicated bakers make them at home today. Serve them with a sweet wine in late afternoon or after dinner or with morning coffee.
Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
| Filbert | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups hazelnuts (filberts)
- 3 large eggs
- 11⁄2 cups sugar
- 6 tablespoons unsalted butter, melted and cooled
- 3 cups all-purpose flour
- 1⁄8 teaspoon salt