Tozzetti, the crunchy Italian biscuits from central Italy, are perfect for dunking in tea, coffee, or wine. This recipe, adapted from Neapolitan food writer Simona Mirto, yields biscuits with a firm yet crumbly texture, ideal for storing in a sealed container for up to two weeks.
The dough is made by beating softened butter, sugar, and orange zest until fluffy, then adding eggs, flour, baking powder, salt, chocolate chips, and orange juice. The mixture should be sticky but firm enough to shape into two loaves, each about 10cm wide, 1.5cm deep, and 25cm long.
Bake the loaves at 180C (160C fan) for 15-18 minutes until lightly golden. After cooling for two minutes, slice them into 1cm-thick pieces and bake again for four minutes on each side. The result is a biscuit that is best enjoyed slightly warm, when the orange zest is fragrant and the chocolate is still soft.
These biscuits, known as biscotti da credenza (cupboard biscuits), originated between the 18th and 19th centuries as a way to use simple ingredients. They are also ideal for dipping in warm drinks or wine, making them a versatile treat for any occasion.
