Tozzetti
Dessert

Ingredients
350 gr. Wheat flour (Farina)
200 gr. Sugar (zucchero)
100 gr. Hazelnut without skin
40 gr. extra virgin olive oil (olio extra vergine di oliva)
1 spoon of yeast for sweets
2 eggs (uova)
1 pinch of salt (pizzico di sale)

Roast the hazelnut in the oven at 180? and cut them in pieces. Mix all the other ingredients until obtaining a ball. Divide the ball in three stripes 1.5 centimeters high. Lay them down in a baking-pan and put it in the oven at 180?C for half an hour.

Cut the stripes so to obtain some biscuits and put them again in the oven at 180?C, turning them on both sides, for 15 minutes.

Curiosity

These dried biscuits, very similar to Tuscany ?Cantuccini? those eaten with the ?Vin Santo? (sweet white wine), belong to the roman tradition. They are served at the end of the meal or during country picnics with white wine in which they are plunged. Differently from the Tuscany tradition, it is not necessary to choose a sweet wine, but seeing their frugality, Tozzetti match very well with a simple table wine!