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.