The perfume of cinnamon that will waft through the house is reason 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. <br /> <br />I've been unable to find similar recipes to refer to, so this is 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 cinnamon, I've added both of those ingredients.

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