Tozzetti are the Umbrian version of cantucci (aka biscotti or biscotti di Prato) and are slightly different containing hazelnuts as well as almonds and being flavoured with aniseed. I first had these at the Saio Winery in Assisi, where they served them as part of the food to taste with their wine. Cantucci are traditionally dipped in vin santo but they encouraged us to dip the tozzetti in red wine before eating. The effect was incredible, because what was a sweet biscuit, became in effect savoury; the aniseed a perfect partner to the wine. I promised the recipe after that blog post, but as these biscuits are traditionally eaten at Christmas time, I thought I’d save it for now.