Pesach Fat Free Biscotti Sticks

Brynie Greisman Brynie Greisman
5.0 (5 reviews)

I’ve been selling whole wheat low-fat baked goods for over a decade. One of our most popular biscotti flavors is fat-free classic biscotti and i was determined to try to recreate it for Pesach. Most baked goods for Pesach are laden with sugar and oil, and after working so hard for Pesach, I wanted to have my cake and eat it too, guilt free. Now we all can!

 

Here’s what some of my testers said: “Great crunch and taste. Not overly sweet,” “Heavenly,” and “Better than your all-year-round one!” Just remember to make a shehakol and not a mezonos! Please follow the instructions carefully.

8
Easy Vegetarian Pescatarian Gluten Free Low Fat Passover Parve

Contains: Tree nuts, Egg

Directions

Prepare the Biscotti

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

  2. 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. 

  3. 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.)

  4. 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. 

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

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

Credits

Tips:

You can make this free-form, too. Line a large baking pan with at least two sheets of parchment paper. Fold up both sides of the baking paper, leaving the center on the baking pan, forming a “u.” Pour the biscotti mixture onto the baking paper, coaxing it to remain within the folds. Place in the oven and bake for 30 minutes. Cool as above. Slice the loaf down the center (it will have spread a bit) first and then carefully slice into sticks as above. Continue with the toasting as above.

Description:

Yields 1 loaf.

Description:

Photography: Hudi Greenberger.

Styling: Renee Muller. 

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6 Comments

Rebecca DRESNER •

Could you make this with xylitol to cut down on the sugar?

Raquel Malul Kosher.com Team •
Reply to Rebecca DRESNER

I have never tried it with this recipe or baked with it, but it seems like in general, you can replace it in most cases.

Raquel Malul Kosher.com Team •

@Devorah58 They would just be softer cookies, the extra 10 minutes is just for the added crunch.

Devorah •

If I would leave these out and not stick them into the oven for an additional 10 minutes, would they be soft and chewy or do they need that extra 10 minutes to make sure they are cooked all the way through?

Raquel Malul Kosher.com Team •
Reply to Devorah

They would just be softer cookies, the extra 10 minutes is just for the added crunch.

Rachel •

Delicious! These biscotti are delicious alone and with a hot drink. Not only are they a great dessert for Pesach ( and they are a much needed lighter sweet treat among all the sugary heavy desserts), they are a perfect gluten free option for those out there that can't have the classic cookie. They are kind of crumbly so they should be handled with care during the cutting process and storing. I also added a few drops of almond extract for additional flavor (not on Pesach). Brynie always has amazing recipes and this is no exception!

Chaia Frishman •
Reply to Rachel

Thanks Rachel. She is awesome, that Brynie!

Faygie Friedman •

Not for pesach Do you think you could make this not with potato starch what could you sub

Chaia Frishman •
Reply to Faygie Friedman

Can you clarify the question Fay? You want to substitute what item?