I used to double this recipe, but now I know better. I triple it, and plan on making it again on chol hamoed. We keep them in the freezer in the hopes that they’ll be out of sight, out of mind. It helps — a little! But these biscotti are just too good to avoid.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Line a baking sheet with Gefen Parchment Paper and set aside.
Mix the first five ingredients to form sticky batter.
Mix in the filling of your choice, either chocolate chips or fruit and nuts.
Divide dough in half and form two wide logs on the baking sheet. Bake for 20 minutes.
Remove from oven and cut into one-inch (half-centimeter) strips. Place the strips on their sides and sprinkle with cinnamon and sugar.
Turn oven to broil and broil for one to two minutes on each side. Set the timer to avoid burning these beauties!
Photography: Moishe Wulliger
Food Styling: Renee Muller