Name: TOZZETTI WITH PUMPKIN
Prep time: 20 min
Cook time: 30 min
Cuisine: Italian
Ingredients: 250 g pumpkin ((cooked)); 100 g brown sugar; 500 g flour 00; 50 g flour ((whole wheat)); 1 egg; 120 g sunflower seed oil; Half sachet baking powder for cakes (cinnamon); 200 g hazelnuts ((coarsely chopped)); flavoring ((to taste))

Tozzetti with pumpkin, or cantucci, the classic twice-baked cookie with a very rustic appearance , crunchy but not too much , sweet to the right point and rich with lots of good hazelnuts. I tried to twist the original recipe by adding pumpkin to the dough and I must say that it came out an adir little fantastic cookie. You absolutely must try them and I am sure they will win you over from the first bite. Let’s see what we need and how to make pumpkin tozzetti.

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DifficultyVery easy
CostCheap
Preparation time20 Minutes
Cooking time30 Minutes
Cooking methodOven
CuisineItalian

Ingredients

WE PREPARE THE INGREDIENTS TO MAKE THE TOZZETTI

INGREDIENTS

250 g pumpkin ((cooked))

100 g brown sugar

500 g flour 00

50 g flour ((whole wheat))

1 egg

120 g sunflower seed oil

Half sachet baking powder for cakes (cinnamon)

200 g hazelnuts ((coarsely chopped))

flavoring ((to taste))

Tools

Steps

NOW LET’S MAKE THE COOKIES

PROCEDURE

In a large bowl, combine all the ingredients also the cooked and mashed and well drained pumpkin and mix well with flour until it forms a nice soft dough. If the dough is a bit sticky, then add more flour. Roll out the dough and top it with the hazelnuts, roll it up and form a large sausage, place it on a baking sheet covered with baking paper and bake at180 degrees for about 30 minutes but adjust with your oven . Remove from the oven and let cool. Once cool, cut5ante slices about 1 cm thick , place them still on the baking sheet and bake again until crispy but be careful not to burn them. Remove from the oven and enjoy your pumpkin tozzetti.