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Passover Double-Chocolate Biscotti Recipe

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This recipe for Passover Double-Chocolate Biscotti is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup oil plus additional for pan
⅔ cup sugar
½ cup brown sugar
1 tablespoon vanilla sugar (may substitute 1 teaspoon vanilla extract)
¼ cup cocoa, measured than sifted
3 eggs
2 tablespoons brewed coffee
Pinch salt
1 ¼ cups cake matzo meal
¼ cup matzo meal
2 tablespoons potato starch
¼ cups walnuts, finely ground
¾ cup semi-sweet chocolate, coarsely chopped
Directions:
Directions:
Preheat oven to 350°F. Generously oil and 8 by 4 ½-inch loaf pan.

In a large bowl, whisk together oil, sugars, and cocoa. Whisk in eggs, then stir in the coffee, salt, cake meal, matzo meal, and potato starch. Let stand 10 minutes. Fold in chocolate and nuts. Spoon batter into the prepared loaf pan.

Bake for 40 to 45 minutes, until the top seems set. Let cake rest in the pan for 5 minutes, then remove. Wrap loaf well in aluminum foil and refrigerate overnight so it has time to firm up. If you are in a hurry, freeze for 2 hours.

Preheat oven to 325°F. Cut the loaf into slices, about ¼-inch thick. Place slices flat on parchment-lined baking sheet. Bake, turning over once midway, for 20 to 25 minutes, or until dry.

 

 

 

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