Cinnamon and Hazelnut Biscotti (Tozzetti Ebraici)
enough to make these biscotti. I’ve long preferred Lazio-style tozzetti
to Tuscan cantuccini (softer and more cookie-like). But since the first
time I tasted tozzetti ebraici («Jewish tozzetti») from the bakery in
the old ghetto of the Tuscan town of Pitigliano, I’ve never looked at
biscotti the same again.
basically a recipe I’ve devised based on traditional tozzetti, but as
I’ve heard that the tozzetti you find at Rome’s famous Jewish bakery,
Boccione, are cocoa and cin
Makes 50 cookies
1 1/4 cups (250 grams) sugar
1/2 cup (125 milliliters) olive oil
zest of 1 lemon
3 3/4 cups (470 grams) flour, plus more for dusting
1 teaspoon baking powder
pinch of salt
2 teaspoons bittersweet cocoa powder
4 teaspoons ground cinnamon
7 ounces (200 grams) whole peeled hazelnuts or almonds, roughly chopped in half
- Preheat the oven to 350° F (180° C).
- Beat together the eggs and sugar. Add oil and blend
until creamy. Add the lemon zest and the dry ingredients (except for the nuts) and combine to form a dough. If it’s too sticky to handle,
carefully add a little more flour. Add the nuts towards the end. You
should have a soft dough.
- With floured hands, divide the dough into 6 portions
and roll these into 1 inch-thick logs. Place them on 2 baking trays
lined with baking paper with plenty of space between them for spreading.
- Bake 20 minutes. They should appear dry and cooked and are usually cracked along the top but not browned.
- Remove them from the oven, let cool for several
minutes. When cool enough to handle, slice with a heavy, sharp knife
(not serrated) into 1/2 inch-thick biscotti. Return the biscotti to the
oven to dry out ever so slightly, about 5 minutes.