Passover Cranberry Chocolate Chip Biscotti

 Print This Recipe

Yields: approximately 48 cookies
Ingredients:

• 1/2 cup sliced almonds
• 1/2 cup potato starch
• 1 cup cake meal
• 3/4 cup sugar
• 1 tsp. Passover baking powder
• 3 eggs, lightly beaten
• Grated zest of 1⁄2 lemon
• 1 tbs. lemon juice (fresh from the lemon that was used for zest)
• 1/4 cup orange juice
• 1 cup dried cranberries, chopped
• 1/2 cup chocolate chips

Directions:
Preheat the oven to 300°F and place one rack in the middle of your oven. Line a cookie sheet with parchment paper and set aside.

In a food processor, process almonds, potato starch, cake meal, sugar and baking powder until blended. Add eggs, lemon zest, lemon juice and orange juice and process just until dough holds together. Add cranberries and chocolate chips and process with a few quick on offs. Dough should be slightly tacky to the touch but not wet.

Form dough into 4 equal pieces and shape into logs. Flatten slightly with wet hands.

Bake, on middle oven rack, until golden brown, about 45 minutes. Remove from oven and let cool. Place logs on cutting board and slice, about 1 inch thick. Return slices; cut side down, to cookie sheet. Bake in the center of the oven for another 20 minutes. Cool on a rack.

If you want to bake ahead of time, you can freeze the biscotti by laying it flat in freezer baggies.