Jewish Cinnamon Biscotti (Tozzet Ti Ebraici)
  • 3 eggs
  • 250 g (9 oz) sugar
  • 125 ml (4 fl oz/½ cup) extra-virgin olive oil
  • 470 g (1 lb 1 oz) plain (all purpose) flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 2 teaspoons Dutch (unsweetened) cocoa powder
  • 2 tablespoons ground cinnamon
  • zest of 1 lemon
  • 200 g (7 oz) whole, peeled hazelnuts
  1. Beat together the eggs and sugar.
  2. Add the oil and blend until creamy.
  3. Add the flour, baking powder, cocoa powder and cinnamon, and combine to form a dough. If it’s too sticky to handle, carefully add a little more flour. You should have a soft dough.
  4. Add the lemon zest and nuts towards the end.
  5. Preheat the oven to 180ºC (350ºF) and line two baking trays with baking paper.
  6. With floured hands, divide the dough into six portions and roll these into thin logs, about 2.5 cm (1 in) in width. Place them on the baking trays with plenty of space between them.
  7. Bake in the oven for 20 minutes. They should appear dry and firm, usually cracked along the top but not browned.
  8. Remove from the oven, let them cool for several minutes until you can handle them, and slice with a heavy, sharp knife (not a serrated knife) into biscotti, about 1.5–2 cm (½–¾ in) thick.
  9. Return the sliced biscotti to the oven to dry out ever so slightly, about 5 minutes.
  10. Thick and chunky, these are just the thing for dunking into a cup of tea, coffee or dessert wine.
Recipe by The Taste Edit at