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The Washington Post

Chocolate, Pistachio and Hazelnut Biscotti

Chocolate, Pistachio and Hazelnut Biscotti 24.000
Apr 13, 2011

These will earn the highest compliment: They don't taste like a Passover dessert.

Look for margarine and chocolate chips labeled "pareve," which indicates foods that do not contain dairy or meat products.

Make Ahead: The biscotti can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.


Servings: 24 - 36 biscotti
Ingredients
  • 8 tablespoons (1 stick) pareve margarine, at room temperature
  • 1 cup plus 1/2 teaspoon sugar
  • 2 large eggs
  • 1 1/3 cups matzoh cake meal
  • 1/3 cup potato starch
  • 1/2 cup ground hazelnuts
  • 3/4 cup pareve chocolate chips
  • 3/4 cup roasted unsalted pistachios

Directions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the margarine and 1 cup of the sugar in the bowl of a stand mixer or hand-held electric mixer; beat on low speed to combine, then on medium-high speed until lightened and creamy. Reduce the speed to low; add the eggs one at a time, incorporating after each addition, then add the matzoh cake meal, potato starch and ground hazelnuts; beat to incorporate.

Add the chocolate chips and pistachios, beating just long enough to distribute them evenly.

Divide the dough in half. Shape each half into a loaf, about 3 by 11 inches. Arrange both loaves on the lined baking sheet, leaving a few inches between them. Sprinkle the remaining 1/2 teaspoon of sugar on top of the loaves. Bake for 35 minutes.

Slide the parchment and logs onto a cutting board to cool for 5 minutes. Place a new piece of parchment on the baking sheet. Cut each of the loaves equally into 12 to 18 slices; arrange them on the baking sheet cut sides down. Bake for 5 (soft biscotti) to 10 minutes (crunchier biscotti).

Transfer the biscotti to a wire rack to cool completely before serving or storing.


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Recipe Source

Adapted from "The Kosher Baker: Over 160 Dairy-Free Recipes From Traditional to Trendy" (Brandeis, 2010), by Paula Shoyer, who blogs at KosherBaker.blogspot.com.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per cookie (based on 36): 110


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 2g 10%

Cholesterol: 10mg 3%

Sodium: 0mg 0%

Total Carbohydrates: 15g 5%

Dietary Fiber: 1g 4%

Sugar: 8g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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