Ingredients for approximately 20-25 pieces

150 g Mulino Marello wholemeal rice flour

100 g Mulino Marello buckwheat flour

50 g almond flour

60 ml rice oil

Approximately 100 ml of rice drink

dates to taste

raisins to taste

almonds to taste

Procedure

Mix the flours, add oil and rice drink. Add raisins, pieces of dates and generously chopped whole almonds. Knead until you obtain an easily workable, non-sticky mixture. Make a long roll of dough and cut into slices with a floured knife.

Place the slices of dough on the oven tray and cook for about 20 minutes at 180 degrees.

Tozzetti or nooks?

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

Tozzetti are typical of Lazio and usually contain hazelnuts rather than almonds, a prerogative of cantucci instead. The tozzetti can be made in many variations, with dried fruit, pistachios or chocolate, they can be hard or softer. In fact, this is why I decided to call this my original gluten-free, vegan and sugar-free version.

The cantucci, on the other hand, typically Tuscan sweets from the provinces of Prato or Florence, are more structured and codified. They are supposed to be almonds with the peel, they must be nice and dry and they must be dipped in Vin Santo!

My recipe allows us to make sweets that in shape and consistency are very reminiscent of small cakes. In my opinion they have the advantage of being extremely digestible, rich in fiber and natural sugars. Nutritious and energetic biscuits, to be consumed without guilt both for breakfast, as a snack and at the end of the meal dipped in a glass of sweet wine.

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.