Leah Schapira & Victoria Dwek, Passover Made Easy
Yields 20 biscotti
Leah says: I made these, I left them in a cookie jar on the counter. Three days later, when I gave my neighbor one to taste, she asked, “It’s she’hakol, right?” Oops. All along, my family had been saying the blessing of mezonos before eating these biscotti. I had forgotten to tell them these were Passover biscotti! –
- 1⁄3 cup oil
- 2⁄3 cup sugar
- 2 eggs
- 1⁄3 cup cocoa, sifted
- 1/2 cup potato starch
- 1 1/4 cups ground almonds
- 2 tsp baking powder(optional)
- 1/2 cup chocolate chips (or chopped baking chocolate)
- 1/4 cup slivered almonds,toasted
- 6 oz good-quality bittersweet chocolate
- caramelized nuts, for sprinkling
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer, cream oil and sugar. Add eggs and mix well. Gradually add cocoa.
- In a small bowl, combine potato starch, ground almonds, and baking powder. Add to the mixer, alternating with chocolate chips. Add almonds. Do not overmix.
- Place in the refrigerator for 1 hour.
- With wet hands, form 2 loaves of batter on the baking sheet. Smooth with a few drops of water. Bake for 20 minutes. Let cool slightly.
- Using a serrated knife, cut biscotti into slices about 1-inch thick. Return to baking sheet on a cut side. Bake for an additional 5 minutes.
- To decorate, melt baking chocolate over a double boiler. Using a spatula, smear chocolate over the biscotti.
- Sprinkle on caramelized nuts. Biscotti freeze well.