RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cookies: Biscotta Di Pesach Della Mamma - pareve
Regrettably, not my mother! In my experience, dessert at both Passover and Rosh Hashannah was likely to be prune compote. Don't get me started on prune compote... Karen Selwyn * * * * * * * * Biscotta Di Pesach Della Mamma (Mother's Passover Biscotti) Note accompanying recipe: "This is the Italian Passover version of the central European Jewish mandelbrot. It comes from Edda Servi Machlin's late mother, Sara Di Capua, who was born in Rome." 1 1/3 cups sugar 1/2 teaspoon salt 1/3 cup olive oil 1 teaspoon vanilla 1 teaspoon almond extract 3 large eggs 3 cups matzo cake meal 1 cup whole almonds Combine sugar, salt, oil, and vanilla and almond extracts in bowl and beat with mixer or by hand until well combined. Add eggs, 1 at a time, beating well after each addition. Add enough matzo cake meal to make soft but manageable dough. Fold in whole almonds. Turn dough out onto oiled work surface and divide into 3 equal portions. Oil hands and shape each portion into a 15-inch long cylinder. Place cylinders on greased baking sheet. Bake at 350 degrees on middle rack 25 minutes. Remove from oven. Raise temperature to 450 degrees. Cut through each cylinder diagonally, making about 20 slices per cylinder. Place slices on greased baking sheet, cut side down, and bake 10 minutes longer. Cool biscotti thoroughly before storing. Makes about 60 biscotti. Original source: Classic Cuisine of the Italian Jews II by Edda Servi Machlin (Giro Press, 1992) Current source: "Seder Recipes" HOUSTON CHRONICLE, 4/16/97
