These crunchy 'cupboard biscuits' from central Italy are made for dunking, whether in a cup of tea or a glass of wine.
Considering that the word tozzetto means an irregular, rounded piece—a diminutive of tozzo, referring to something overly thick and squat—my tozzetti are not true to their name. In fact, the proportions I've given them mean they resemble a slender Janet McTeer more than a stout Danny DeVito. Fortunately, their length doesn't compromise their texture or their delightful Terry's Chocolate Orange flavor, nor their status as biscotti da credenza (cupboard biscuits).
Today's recipe is adapted from one by Neapolitan food writer Simona Mirto, who has built an exceptional recipe website called TavolArteGusto since 2011. Her pies, savory tarts, cakes, and biscuit recipes are particularly effective. From Simona, I learned that tozzetti are found in central Italy, especially in Lazio (with its epicenter in the Tuscia Viterbo area), as well as in Umbria and Abruzzo. They originated between the 18th and 19th centuries as cupboard biscuits, designed to use simple, easily available ingredients: flour, eggs, sugar (or honey, which gives a chewier texture), and dried fruit.
I have adjusted her tozzetti quantities slightly to account for the addition of orange juice as well as the orange zest she suggests. The dough, while slightly sticky, should be firm enough to shape into loaves (resembling small ciabatta), so you may need to add a little more flour cautiously, or simply work with flour-dusted hands on a well-floured work surface.