Biscochos
Traditional Sephardi ring-shaped cookie, enjoyed year-round.
Wikipedia / Wikimedia Commons
Biscochos—also called biscochos de huevo or biscotios—are a ring-shaped, twice-baked cookie from the Sephardi Jewish tradition. Unlike holiday-specific treats, these crisp, eggy cookies are enjoyed year-round. The small cookies have a distinctive texture that sets them apart from other Sephardi cookies. The dough traditionally includes flour, oil, sugar, eggs, and either vanilla or anise extract; some variations also incorporate orange juice or orange zest, adding a bright citrus note. Toppings are commonly cinnamon sugar, or an egg wash with sesame seeds.
The cookie originated in Spain’s Sephardi Jewish community. After the 15th-century Inquisition, surviving Sephardi Jews carried biscochos with them as they fled to the Maghreb, the Middle East, and Turkey. Later, Sephardi Jews arrived in the United States, and after the expulsions of Sephardim from Middle Eastern countries from 1948 through the 1950s, many found refuge in Israel. Today, biscochos are common in those two countries, as well as in Sephardi communities in Turkey, Greece, and parts of the Maghreb.
Jonathan Arogeti, who bakes biscochos at his synagogue in Atlanta, Georgia, notes that the dough must be rolled “pencil thin” before being twisted into its signature circle. He adds that the older generation always checks to ensure each strand is not too thick.
Biscochos are especially popular within the Sephardi Jewish community and are enjoyed throughout the year, not tied to any single holiday.
In the United States, Sephardic Jewish Americans prepare biscochos de huevo for special occasions and holidays. At the Or VeShalom Congregation, a Sephardi synagogue in Atlanta, congregants bake them for the synagogue’s annual “Hanukkah Bazaar,” an event held since 1972 that features various Sephardi cookies, pastries, and baked goods. The Or VeShalom version is topped with cinnamon sugar.
- known_for
- Ring-shaped, twice-baked, year-round Sephardi cookie
Lore & Background
Biscochos originated in the Sephardi Jewish community of Spain. After the Inquisition in the 15th century, the cookie migrated with surviving Sephardi Jews fleeing Spain to the Maghreb, the Middle East, and Turkey. With the arrival of Sephardi Jews to the United States, as well as the expulsions of Sephardim from Middle Eastern countries from 1948 through the 1950s and their subsequent refuge in Israel, biscochos are now common in these two countries, as well as in Sephardi communities in Turkey, Greece, and parts of the Maghreb.
Reader's Guide
Biscochos hold significance as a cultural and religious food within the Sephardi Jewish community, particularly during Hanukkah and Purim. Their preparation reflects a tradition passed down through generations, as noted by Jonathan Arogeti, who bakes them at his synagogue in Atlanta, Georgia: the dough must be rolled pencil thin, twisted, and formed into the signature circle shape, with the older generation checking that each strand is not too thick. In the United States, biscochos de huevo are prepared by Sephardic Jewish Americans for special occasions and holidays. Congregants of the Or VeShalom Congregation in Atlanta have prepared biscochos for the synagogue's annual 'Hanukkah Bazaar' since 1972, an event that celebrates Hanukkah and offers various Sephardi cookies, pastries, and other baked goods. The Or VeShalom variant is topped with cinnamon sugar. The cookie's legacy lies in its role as a tangible link to Sephardi heritage, surviving displacement and diaspora to remain a staple of holiday celebrations.
Did You Know?
- Biscochos are also known as biscochos de huevo or biscotios.
- The dough is rolled out pencil thin before being twisted into a circle shape.
- Or VeShalom Congregation in Atlanta has hosted a 'Hanukkah Bazaar' since 1972 where biscochos are sold.
- Unlike abadi cookies, biscochos are ring-shaped and twice-baked.
Frequently Asked Questions
What are Biscochos?
Biscochos are small, ring-shaped cookies from the Sephardi Jewish tradition, sometimes called biscochos de huevo or biscotios. They are twice-baked, which gives them a notably crisp bite reminiscent of an abadi cookie.
What ingredients go into Biscochos?
The dough typically combines flour, oil, sugar, orange juice, and either vanilla or anise extract. Toppings usually consist of cinnamon sugar or an egg wash sprinkled with sesame seeds.
When do Sephardi Jews traditionally serve Biscochos?
These cookies are most commonly prepared for Hanukkah and Purim, though they also show up at other Jewish holiday gatherings. Their ring shape makes them a natural fit for festive table spreads.
Where did Biscochos originate?
The cookie traces its roots to Spain's Sephardi Jewish community. After the 15th-century Inquisition, fleeing Sephardi Jews carried the recipe to new lands, and it eventually became a staple of Israeli and broader Jewish holiday baking.
What makes Biscochos different from other holiday cookies?
The twice-baking process sets them apart, producing a distinctly crisp texture rather than a soft or chewy one. The use of orange juice in the dough and the classic ring shape also distinguish them from many other traditional Jewish pastries.
More in Israeli cuisine 1-24
Spotted an error? Know more?
This is a living reference — every entry is fact-audited, and reader corrections feed straight into our audit queue. Suggest an edit · See this site's audit record