Almond tozzetti are typical Umbrian dry cookies that are very simple to make. There are many reinterpretations of them: everyone perhaps adds a personal detail or ingredient, according to their own taste. In fact, in addition to the classic version with almonds that we propose in this recipe, they can be enriched with different types of dried fruit such as hazelnuts, walnuts, pine nuts, but also candied fruit and chocolate chips.
But what sets Umbrian almond tozzetti apart is the addition of anise seeds, which give these sweets an unmistakable aroma and fragrance. The ideal way to best appreciate their flavor is to serve them with a fortified wine: perfect is our sweet Sagrantino di Montefalco or the vinsanto di Trevi, which is made from the grapes of the excellent Trebbiano spoletino. Meanwhile, find out how to prepare them yourself!
On the work surface, make a well with the sifted flour and beat the eggs and sugar inside. Add the butter that has been well softened or just melted in a bain-marie, anise seeds, grated rind of one lemon, grappa, baking powder and peeled almonds. Knead the dough until it has a good consistency and elasticity.
Cut it into loaves and bake them in a preheated oven at 180 C° for about half an hour.
Once the filoncini are warm, cut them into small, oblique pieces of equal size and place them back on the baking sheet. Leave them in the oven for about 10 to 15 minutes until golden brown.