Ingredients:
500g flour 🌾
3 eggs 🥚 + 1 yolk for brushing 🧴
300g sugar 🍬
100ml olive oil 🫒
200g almonds with skin 🌰
100g hazelnuts 🍂
1 teaspoon baking powder 🍰
Grated lemon zest 🍋
1 tablespoon Vin Santo (or passito, or even white wine for a fresher touch) 🍷
1 sachet of vanilla
Preparation:
Prepare the dried fruit: Cut the almonds and hazelnuts in half. This step makes them even more crunchy and perfect for the dough!
Prepare the dough: In a large bowl, combine the flour, eggs, sugar, olive oil, lemon zest, vanilla and yeast. Add the Vin Santo (or passito/white wine) and mix until the dough is soft and smooth.
Add the dried fruit: Incorporate the almonds and hazelnuts into the dough, mixing well. If the dough is a little sticky, add a pinch of flour or lightly grease your hands with a little olive oil to make it easier to work with.
Shape the cylinders: Divide the dough into three equal parts and form three long snakes. Place them on a baking sheet lined with baking paper.
Brush with egg yolk: Gently brush the cylinders with egg yolk to obtain a golden and shiny surface.
Bake: Bake at 180°C for about 25 minutes, until the tozzetti are golden and slightly crispy on the outside.
Cut and second cooking: Remove from the oven, let cool, then cut the cylinders into tozzetti (small diagonal slices). Put the tozzetti back in the fan oven for about 10 minutes to make them even crispier.
Extra Tip:
If you like them softer, be careful not to overcook them! If you prefer them super crispy, leave them in the oven for longer.
