Tozzetti is a typical Perugian dessert but popular throughout Umbria, and can be found nowadays in the restaurants, patisseries, bakeries and in the bar shop windows.

Ingredients
400g flour
200g sugar
100g sweet almonds
100g piece of candied fruits
anisette (2 small glasses)
1 egg
3 egg-yolks
bicarbonate (a pinch)

Preparation method
Beat egg and three egg-yolks with sugar in a mixing bowl.
Add flour and other ingredients (sugar, almonds, piece of candied fruits, anisette and bicarbonate).
If pastry is not sufficiently dense, add more flour.
Roll pastry as if was a long cordon with a diameter of about 3 centimetres.
Put the achieved pastry on a slightly greased baking-pan and put in the oven at 180 °C for about 15/20 minutes.
Take it away from the oven and leave it cool down.
Cut obliquely the cordon into pieces wide 4 centimetres.

Note – Traditionally tozzetti are tasted when the meal is finished dunking them in the Vinsanto (sweet white Italian dessert wine).