Almond Flour Chocolate Chip Biscotti

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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

1h 30m 10
Easy Vegetarian Pescatarian Gluten Free Passover Parve Freezer-Friendly

Contains: Tree nuts, Egg

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.

  2. In a mixer fitted with the K beater, beat potato starch, ground almonds, baking powder, and salt for about one minute.

  3. In another bowl, whisk together oil, eggs, and sugars.

  4. Add oil mixture to the potato starch mixture. Beat about one and a half minutes, until a dough forms.

  5. Add chocolate chips and blanched almonds, mixing to incorporate.

  6. Dust your work surface and hands with potato starch. Form the dough into two logs and place on the prepared baking sheet.

  7. If you like, sprinkle logs with cinnamon, brown sugar, and/or cocoa powder.

  8. Bake for 30 minutes. Place on a cooling rack for 15 minutes and reduce oven temperature to 230 degrees Fahrenheit.

  9. After cooling for 15 minutes, cut logs into biscotti. Arrange on the baking sheet and

    return to oven for 20 minutes.

Credits

Notes:
Once cooled completely, store the biscotti in an airtight container at room temperature for up to one week. For longer storage, freeze cooled biscotti in a sealed bag for up to one month. Just thaw at room temperature before enjoying.

Description:
Photography and Styling by Yossi and Malky Levine

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