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
- 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
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.
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.
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