Pesach Fat Free Biscotti Sticks

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a loaf pan with Gefen Parchment Paper.

Beat eggs, sugar, and salt for five minutes on high speed until light and lemony. Add vanilla sugar. Add ground almonds and mix just until incorporated. Add baking powder. Gradually add potato starch, while gently sifting it in a small sifter over the mixing bowl, mixing just until combined. 

Very lightly stir in sliced almonds and chips. Pour immediately into prepared baking pan, smoothing top with a spatula. (it is a loose mixture and not a doughy one.)

Place in oven and bake for 30–35 minutes or until set and golden brown on top. Remove from oven and cool for 5 minutes or longer. Carefully remove “cake” with paper from pan and slice with a sharp knife into thin “sticks.” With the aid of a spatula, gently place on a large baking pan lined with parchment paper, one next to the other. Return to oven and toast for at least 10 minutes or until crispy. 

Turn oven off and leave biscotti in until they look dry and crunchy (about 10 minutes). Remove from oven and cool. 

Drizzle with melted chocolate, if desired. Carefully transfer one by one to a container and store in the freezer.