Tozzetti with almonds (or cantucci)

The tozzetti or cantucci are very simple biscuits that belong respectively to the Lazio and Tuscan tradition.
In Lazio they are called tozzetti and can be made with various dried fruit, more frequently with walnuts, hazelnuts and chestnut honey.
In Tuscany they are prepared with almonds. Most traditional recipes want almonds in their skins, but I prefer them peeled and possibly toasted.
Here is my recipe:
280 g of flour
130 g of sugar
130 g of almonds
1 pinch of salt
1 teaspoon of ammonia for sweets
1/2 teaspoon of vanilla cream or 1/2 sachet of vanillin
2 eggs
The grated rind of a lemon
Toast the almonds in the oven at 180 degrees Celsius for 15 minutes. Let them cool.
In a bowl, break two eggs, combine the sugar, salt, ammonia for desserts, vanilla, grated lemon zest and half the flour. Mix well and incorporate the almonds. add the remaining flour until it forms a compact mixture. Let's take it to the pastry board and finish the process. Cut the dough in two and form two curbs, transfer them to the pan and take them to the oven for the first cooking at 180 degrees centigrade for 15/20 minutes. after this time, take the pan out of the oven, let the dough cool for 5 minutes and transfer them to the pastry board to cut them. With a tarot or a very sharp knife we ​​make transversal cuts and put the slices back into the pan to finish cooking in the oven, 5 minutes per side.
Once cooked, the tozzetti can be kept closed in a jar or tin box for up to a month.
They are excellent to be enjoyed with Vin Santo or any red wine, but also on their own as a snack.
#scolalapasta #cucinaconfrancesca #biscotti

[@luciacaldura2758]

Li provero in questa versione Complimenti spieghi molto Chiara . Grazieeeee Buona Domenica.

[@ScolalaPasta]

Ciao Lucia! Che piacere, facci sapere come ti troverai con questa ricetta allora

[@LericettediZiaGrazia]

Buoni li faccio anche sia con le nocciole o mandorle 👍🏻

[@ScolalaPasta]

Lo immaginavo, te fai un sacco di cose buone 🤗

[@lacucinadellache]

Che meraviglia la loro preparazione!

[@ScolalaPasta]

Hai proprio ragione, ha sempre divertito anche me la doppia cottura🤗

[@Mycultureinblog]

Io li adoro perché è come assaggiare la storia

[@ScolalaPasta]

Accidenti che bello detto cosi!🤗Grazie!

[@raulauster6406]

Davvero bravissima

[@ScolalaPasta]

Grazie Raul! Grazie per aver visto il nostro video

[@AnnaMiracco]

Brava 😘

[@ScolalaPasta]

Grazie mille!🌟

[@robertaangeloni]

Ma sono bellissimi!

[@ScolalaPasta]

Grazie mille 🤩

[@patriziatomassoni1997]

Io li faccio, ma vederli "costruire" mi è proprio piaciuto. Tra poco arriva il vino novello, allora vai con i tozzetti!!

[@ScolalaPasta]

Ciao Patrizia! Si con il vini novello sono proprio una tentazione. Se ti va condividi con noi la tua ricetta🤗