Thursday, March 28, 2013

Passover Biscotti

Another goodie transformed into a Passover treat. Coffee's perfect dunking companion, biscotti. You can really add in any sort of mix in to these (dried fruits, different types of nuts, citrus zest...), be creative!

Passover Biscotti
3/4 cup matzoh cake meal
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup unsalted butter, softened
1/3 cup granulated sugar
1 tablespoon light brown sugar, packed
2 large eggs
1/2 cup mini chocolate chips
2/3 cup sliced almonds, toasted
optional: extra chocolate for dipping and drizzling over the biscotti

Preheat oven to 325. Line a baking sheet with parchment paper or a silpat.

Mix together cake meal, baking soda, cream of tartar and salt together in a small bowl and set aside.

Cream together butter and sugars in a large bowl until fluffy. Mix in eggs one at a time, fully incorporating after each addition. Add in cake meal mixture and stir until well combined. Fold in chocolate chips and almonds.

Shape dough into a flat, rectangular loaf measuring approximately 12 x 4 inches. Bake for 25 minutes, rotating pan halfway through.

Remove from oven and let cool for about 5 minutes, or until comfortable to the touch without burning yourself. Using a long, sharp knife, cut  into pieces about 1/2 inch thick. Turn the cookies onto their sides (with a cut side up), and return to the oven for 5 minutes. Flip biscotti and then cook for a last 5 minutes. Let cool completely and drizzle with chocolate, if desired.

  Passover Biscotti

Passover Biscotti

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  1. This sounds so good Mal, it's so cool that it's Kosher for Passover too, mmm!

  2. Hello.
    I am looking forward to a nice blog every day.
    Cherry Blossoms are in full bloom in Japan today.
    It is spring. The Japanese loved this season.
    Cherry Blossom Festival in Kyoto is the ancient capital.
    All means, please enjoy on the homepage of Kyoto.
    From Japan.
    Ryoma Sakamoto.


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