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Passover Biscotti
Makes about 36
1 cup ground almonds
1⁄2 cup kosher-for-Passover potato starch
1 cup matzah cake meal
3⁄4 cup sugar
1 tsp. kosher-for-Passover baking powder
grated zest of 1⁄2 lemon
3 eggs, lightly beaten
juice of 1⁄2 lemon
1 cup coarsely chopped almonds
Preheat the oven to 300 degrees. Line a cookie sheet with parchment paper. In a food processor, process ground almonds, potato starch, matzah cake meal, sugar and baking powder until blended. Add eggs and lemon juice and process just until dough holds together. Turn out onto a board dusted with cake meal and knead chopped almonds into dough. Dough should be slightly tacky to the touch but not wet.
Form dough into 2 logs about 2 inches in diameter. Place on cookie sheet. Flatten slightly with wet hands.
Bake until golden brown, about 50 minutes. Remove from oven and place logs on cutting board. Slice on the diagonal, about 1 inch thick. Return slices, cut side down, to cookie sheet. Bake until golden brown, about 45 minutes. Cool on a rack. Store in an airtight container.
(Louise Fiszer)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
1 cup ground almonds
1⁄2 cup kosher-for-Passover potato starch
1 cup matzah cake meal
3⁄4 cup sugar
1 tsp. kosher-for-Passover baking powder
grated zest of 1⁄2 lemon
3 eggs, lightly beaten
juice of 1⁄2 lemon
1 cup coarsely chopped almonds
Preheat the oven to 300 degrees. Line a cookie sheet with parchment paper. In a food processor, process ground almonds, potato starch, matzah cake meal, sugar and baking powder until blended. Add eggs and lemon juice and process just until dough holds together. Turn out onto a board dusted with cake meal and knead chopped almonds into dough. Dough should be slightly tacky to the touch but not wet.
Form dough into 2 logs about 2 inches in diameter. Place on cookie sheet. Flatten slightly with wet hands.
Bake until golden brown, about 50 minutes. Remove from oven and place logs on cutting board. Slice on the diagonal, about 1 inch thick. Return slices, cut side down, to cookie sheet. Bake until golden brown, about 45 minutes. Cool on a rack. Store in an airtight container.
(Louise Fiszer)
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