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Parve
Easy
10 Servings
Allergens 
1 Hour, 30 Minutes
Diets
There is always a jar of biscotti on my kitchen counter. It’s my go-to snack with coffee in the morning, my dessert at lunch time, and of course, my munching snack throughout the evening. To me, biscotti are a healthier choice, and that’s why they’re at the top of my list. We cut out a lot of things on Pesach, but I can’t give up my biscotti, so I came up with this divine recipe for a Pesach version. I actually make these throughout the year! (Potato starch is healthier than regular white wheat flour, right?)
Yield: about 30
2 cups Gefen Potato Starch, plus more for dusting
2 cups Gefen Ground Almonds
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup oil
2 eggs
1 cup granulated sugar
1 teaspoon vanilla sugar
1/2 cup Glicks Chocolate Chips
1/2 cup blanched almonds
brown sugar
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.
In a mixer fitted with the K beater, beat potato starch, ground almonds, baking powder, and salt for about one minute.
In another bowl, whisk together oil, eggs, and sugars.
Add oil mixture to the potato starch mixture. Beat about one and a half minutes, until a dough forms.
Add chocolate chips and blanched almonds, mixing to incorporate.
Dust your work surface and hands with potato starch. Form the dough into two logs and place on the prepared baking sheet.
If you like, sprinkle logs with cinnamon, brown sugar, and/or cocoa powder.
Bake for 30 minutes. Place on a cooling rack for 15 minutes and reduce oven temperature to 230 degrees Fahrenheit.
After cooling for 15 minutes, cut logs into biscotti. Arrange on the baking sheet and return to oven for 20 minutes.
Photography and Styling by Yossi and Malky Levine
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