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This recipe is by far my most popular and a must have dessert for my Passover Seders.
I posted this fabulous recipe on my Facebook page 2 years ago and although it has been shared by so many over the years, I thought I would re-post it, just in case you might have missed it!
This little cookie is not too sweet, has a little crunch, a little chocolate and is delicious dunked into a cup of tea or with a cup of coffee. It is just enough when you have a little craving for something sweet. My kind of treat!! I start off making a double batch, but I always need more! You can also bake these ahead and freeze them. I promise that you won’t be disappointed!!
I’d love to hear from you! Do you make biscotti for Passover?
Please feel free to share your ideas and tips in the comments below:)
Yields: approximately 48 cookies
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.