- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Useful Reference Guides
-
Login/Register
Parve
Easy
24 Servings
Allergens 
30 Minutes
Diets
I used to double this recipe, but now I know better. I triple it, and plan on making it again on chol hamoed. We keep them in the freezer in the hopes that they’ll be out of sight, out of mind. It helps — a little! But these biscotti are just too good to avoid.
3 eggs
1 cup sugar
1 and 1/2 cups Yehuda Matzo Cake Meal
1/2 cup Manischewitz Potato Starch
3/4 cup oil
1 cup mini chocolate chips or a chopped truffle chocolate bar; or slivered almonds, chopped, mandarin oranges, and Gefen Dried Cranberries
cinnamon and sugar, for sprinkling
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Line a baking sheet with Gefen Parchment Paper and set aside.
Mix the first five ingredients to form sticky batter.
Mix in the filling of your choice, either chocolate chips or fruit and nuts.
Divide dough in half and form two wide logs on the baking sheet. Bake for 20 minutes.
Remove from oven and cut into one-inch (half-centimeter) strips. Place the strips on their sides and sprinkle with cinnamon and sugar.
Turn oven to broil and broil for one to two minutes on each side. Set the timer to avoid burning these beauties!
Photography: Moishe Wulliger Food Styling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
Very tasty. It took longer than 20 minutes to bake but maybe I made the logs to high? Some of them broke when slicing. Will make again but will make logs wider and lower.