Chocolate-Nut Biscotti

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! –

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  • 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
  • Garnish
  • 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.