Over the years I’ve seen the word tozzetti here and there, always with photographs of biscotti. I always thought that maybe it was just a variety of biscotti and didn’t spend any more time on the thought. Then the other day I was mixing biscotti dough with almonds and dried blueberries and wondered if I was maybe missing something. Here’s where I’m so grateful for internet search engines. After a few minutes of trolling blogs and articles, I found that tozzetti is the actual “twice baked biscuit” and biscotti refers to the word “biscuit”. Yes, who knew. Been confused all this time!
Well, anyway, tozzetti are lovely little (or big if you prefer them like that) tea time treats. Just about any flavours can be combined to make your favourite twice baked biscuit. I added dried blueberries with whole almonds and the combination was perfect. Dried blueberries can be a little expensive, depending where you buy them, but they add fantastic flavour!
The method of preparing tozzetti can be a bit daunting, but don’t be discouraged. It’s not so bad and the results are very rewarding!