- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
8 Servings
Allergens 
3 Hours, 15 Minutes
Diets
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.
2 eggs
1/2 cup sugar
pinch salt
1 tablespoon Gefen Vanilla Sugar
1 and 1/4 cups ground (blanched) almonds
1 teaspoon Haddar Baking Powder
1/2 cup Manischewitz Potato Starch
1/4 cup sliced almonds
2–4 tablespoons mini chocolate chips (optional)
chocolate, melted
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.
Yields 1 loaf.
Photography: Hudi Greenberger. Styling: Renee Muller.
How Would You
Rate this recipe?
Please log in to rate
Not for pesach Do you think you could make this not with potato starch what could you sub
Can you clarify the question Fay? You want to substitute what item?
This recipe tasted delicious with an egg substitute -2 tbsp of applesauce. (not that i know how the original tastes.)
I have never tried it with this recipe but it should work.
@Devorah58 They would just be softer cookies, the extra 10 minutes is just for the added crunch.
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?
They would just be softer cookies, the extra 10 minutes is just for the added crunch.
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!
Thanks Rachel. She is awesome, that Brynie!