0 (0)


Double chocolate biscotti

The typical Passover Seder meal is a minefield of familial politics. Jackie Mason could base a stand-up routine on it: "I want the soup but no chicken in it; matzo balls but soft, not hard, ones; tzimmes but no prunes; ... Read more

Active work time: 20 minutes | Total preparation time: 1 1/2 hours plus 2 hours chilling | Makes 24 biscotti
  • 3/4 cup oil
  • 2/3 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 tablespoon Passover vanilla sugar
  • 1/4 cup cocoa, measured then sifted
  • 3 eggs
  • 2 tablespoons brewed coffee
  • Dash salt
  • 3/4 cup matzo meal
  • 1 cup matzo cake meal
  • 2 tablespoons potato starch
  • 1/4 cup walnuts, finely ground
  • 3/4 cup semisweet chocolate, coarsely chopped

Step 1Heat the oven to 350 degrees. Generously grease an 8x4 1/2-inch loaf pan.

Step 2Whisk together the oil, granulated sugar, brown sugar, Passover vanilla sugar and cocoa in a mixing bowl. Whisk in the eggs, then stir in the coffee, salt, matzo meal, matzo cake meal and potato starch. Let stand 10 minutes. Fold in the chocolate and the nuts. Spoon the batter into the pan.

Step 3Bake the loaf until the top is set, about 35 to 40 minutes. Wrap the loaf well in foil and refrigerate for a couple of hours to firm up.

Step 4Heat the oven to 325 degrees. Cut the loaf into slices, about 1/4 inch thick. Place them on a parchment paper-lined baking sheet and then bake them again to dry them out, turning the slices halfway through, about 15 to 20 minutes.

Note: Look for Passover vanilla sugar at stores where kosher and Jewish items are sold.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Silver bells
Momofuku's Crack Pie
Olive oil cake with creme fraiche and candied tangerines
Buttermilk Country Cake