Passover Recipe: Triple-Chocolate Biscotti
This simple Passover recipe is sure to be a delight among adults and children beyond the sedar.
The AJT has you covered with countless Passover
recipes that are sure to last beyond the sedar nights
and bring family and friends together.
From Paula Shoyer, “New Passover Menu”
Gluten-free
Makes 24 to 36 cookies
Prep time: 10 minutes
Bake time: 44 minutes
May be made 5 days in advance
Equipment: measuring cups and spoons; jelly roll pan or cookie sheet; microwave-safe bowl or
double boiler; whisk; silicone spatula; knife; cooling rack
These cookies are both chewy and crunchy at the same time. The outside is a little hard, but the
center remains soft. I double this recipe because these cookies disappear so fast.
Ingredients
4 ounces bittersweet chocolate, broken into pieces
1 cup sugar
½ cup vegetable oil
2 large eggs
3 tablespoons vanilla sugar
½ cup unsweetened cocoa
1 tablespoon potato starch
1½ cups ground almonds
¼ teaspoon salt
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees. Line a jelly roll pan or cookie sheet with parchment paper.
Melt the chocolate using one of the methods described below. Remove the chocolate from the heat source, add the sugar and oil, and whisk well. Add the eggs and mix. Add the vanilla sugar, cocoa, potato starch, ground almonds and salt and mix well. Add the chocolate chips and mix to distribute them.
Divide the dough in half and shape into two loaves, each about 9 by 3 inches. Place both loaves on the lined jelly roll pan and bake for 30 minutes. Let the loaves cool for 10 minutes (do not turn off the oven). Cut each loaf crosswise into ¾-to-1-inch-thick slices. Place the cookies, cut side up, on a parchment-covered cookie sheet (or the jelly roll pan again). Bake for 14 more minutes or until the cookies are firm to the touch on the outside but still feel soft on the inside. Check them after 10 to 12 minutes so that you don’t overbake the cookies.
Let cool 5 minutes on the pan, then slide the parchment and cookies onto a cooling rack to cool completely.
Tip on melting chocolate: To melt chocolate, you can use the top part of a double boiler or a microwave oven. A double boiler is a specially designed saucepan that has a top bowl that fits snugly over a saucepan. For either method, first break or chop the chocolate into 1-inch pieces.
To melt the chocolate over a double boiler, you place water in the bottom of the saucepan and the chopped chocolate in the insert. When you bring the water to a simmer, it gently melts the chocolate in the insert. You can create your own double boiler by placing 2 to 3 inches of water in a medium saucepan and resting a medium metal bowl containing the chopped chocolate on top. Stir the chocolate occasionally, until all has melted.
To melt chocolate in a microwave oven, place the chocolate pieces in a microwave-safe bowl, such as a large glass bowl. Heat the chocolate for 1 minute at high power. Remove the bowl from the microwave oven and give the chocolate a good stir, mixing the melted pieces into the unmelted ones, for 30 seconds. Heat for 45 more seconds and stir well again. If the chocolate is not completely melted, heat it for 30 more seconds and stir. Repeat this process for 15 more seconds if necessary. Do not heat the chocolate in the microwave oven for several minutes straight or it will burn.
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