The so-called "cousins" of the well-known cantucci, the tozzetti are traditional dried rhombus or trapezoidal-shaped pastries with a genuine flavor that differ from many other biscuits with the same shape, because inside there are the highest quality hazelnuts from the Cimini Mountains .
A typical Caprarola dessert always present on the table to sweetly conclude a lunch or dinner. There are those who prefer to soak the tozzetti in white or red wine, those who prefer them strictly natural to appreciate the typical fragrance of the tozzetti and the aromas contained or those who add a little liqueur.
The birth and spread of tozzetti, a delicious typical product of Tuscia, took place especially in the 1950s when hectares and hectares of hazel groves were planted throughout Tuscia.
The territory of Caprarola, immersed in green hazelnut woods, produces one of the best qualities of hazelnuts on the Italian market and in fact, not surprisingly, in late August, to celebrate this excellent product, you have the opportunity to taste this excellent fruit of Tuscia with the famous "Hazelnut Festival".
Now let's see how they prepare.
500 g of flour
100 ml of olive oil
300 g of sugar
300 g of peeled hazelnuts
1/2 sachet of yeast
Enjoy your meal!
Photo by Michela Di Pietro