Cinnamon And Hazelnut Biscotti (Tozzetti Ebraici)

1. 1

   Preheat the oven to 350u00b0 F (180u00b0 C).

2. 2

   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.

3. 3

   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.

4. 4

   Bake 20 minutes. They should appear dry and cooked and are usually cracked along the top but not browned.

5. 5

   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.

* Per serving · 4 servings · Values may vary.