Tozzetti

Tozzetti are twice-baked almond biscuits from the Lazio region of Italy, closely related to the more internationally known cantucci of Tuscany. The name derives from *tozzetto*, meaning "small piece" or "chunk," referring to their characteristically irregular, rustic shape. Unlike the more refined, uniformly sliced cantucci, tozzetti are often broken by hand or cut into thicker, more substantial pieces before their second bake.

The key ingredients are simple: flour, sugar, eggs, and whole almonds, often with their skins on. A great version is defined by its texture—rock-hard and crunchy, not crumbly—achieved through the double-baking process. The first bake sets the dough into a log, which is then sliced and returned to the oven to dry out completely. This gives tozzetti their signature snap and long shelf life. They are traditionally served with a glass of Vin Santo or a sweet dessert wine for dipping.

In Rome, a standout version can be found at **Forno Livio**, a historic bakery celebrated by local guide *Franchino Er Criminale*. He praises their tozzetti for being "full of almonds" and "not too sweet," emphasizing the quality of the nut and the perfect, hard crunch that defines the biscuit. While variations exist—some adding pine nuts, hazelnuts, or chocolate—the classic Roman tozzetto remains a pure, almond-forward biscuit, a testament to the region's commitment to simple, high-quality ingredients.