RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cookies: Double-Chocolate Biscotti - pareve
http://www.betterbaking.com/baker2/seder98bis.html ---------- Passover Double Chocolate Biscotti 3/4 cup oil 2/3 cup white sugar 1/2 cup brown sugar 1 tablespoon Passover vanilla sugar 1/4 cup cocoa - measured then sifted 3 eggs 2 tablespoons brewed coffee pinch salt 1 1/4 cups matzoh cake meal 1/4 cup matzoh meal 2 tablespoons potato starch 1/4 cup walnuts - finely ground 3/4 cup semi-sweet chocolate - coarsely chopped Preheat oven to 350 F. Generously grease a 8 by 4 1/2 inch loaf pan. In a large bowl, whisk together the oil, white sugar, brown sugar, Passover vanilla sugar and cocoa. Whisk in eggs, then coffee, salt, matzoh meal, matzoh cake meal and potato starch. Let stand ten minutes. Fold in chocolate and nuts. Spoon batter into prepared loaf pan. Bake until top seems set - about 35-40 minutes. Wrap loaf well in foil and refrigerate for a couple of hours to firm up. Reduce oven temperature to 325 F. Cut loaf into slices, about 1/4 inch thick. Place on a parchment lined baking sheet and bake to dry out, turning once mid-way, about 15-20 minutes. About 24 slices. ©1998 Marcy Goldman
