Tozzetti Saracen vegan to dried fruit

Inserted by Rosa Rizzo the

Ingredients for about 20-25 pieces

150 gr Integral Rice Flour Mill Marello

100 gr Buckwheat Flour Mill Marello

50 gr Almond flour

60 ml rice oil

About 100 ml of rice drink


q.b uvette

Almonds Q.B.


Mix the flours, add oil and rice beverage. Add raisins, pieces of dates, whole almonds to pieces in generous quantity. Memate until you get an easily workable mixture, not sticky. Take a long roll of pasta and with a floured knife cut into slices.

Arrange the dough slices on the baking pan and cook for about 20 minutes at 180 degrees.

Tizzetti or Cantucci?

In general it is typical dry biscuits of our territory, traditionally consumed at the end of the meal together with a sweet wine, made with a dough of wheat flour, butter, eggs and sugar.

The Tozzetti are typical of Lazio and usually present the hazelnuts more than almonds, prerogative instead of the cantucci inside them. Tozetti can be made with many variants, with dried fruit, with pistachios or chocolate, can be hard or softer. It is for this reason that I decided to call this original gluten-free version, vegan and sugar free.

The Cantucci, instead, typically Tuscan sweets of the Provinces of Prato or Florence, let's say that they are more structured and coded. They predict to be such almonds with the peel, they must be beautiful dry and must be interinted in the Vin Santo!

My recipe allows us to realize sweets that in shape and consistency remember a lot of the Toizzetti. In my opinion they have the extra march to be extremely digestible, rich in fibers and natural sugars. Of nutrients and energy biscuits, to be consumed without guilt both at breakfast, to a snack as much as at the end of the meal intentions in a glass of sweet wine.

Article by Dr. Isabella Vendrame - Psychologist Food Coach, writer and disclosure.

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