Crunchy and satisfying, biscotti are the perfect bites to enjoy with your coffee. Here are our favs.
Years ago, our grandmothers would make biscotti. But I don’t think they ever made it for Pesach. With the introduction of blanched almond flour on the Pesach market a few years ago, really good kosher-for-Pesach biscotti is now possible.
Biscotti are the perfect cookie to enjoy with your morning coffee. They’re less sweet than typical cookies and perhaps more filling than other shehakol baked goods.
We put together our favorite biscotti recipes. One uses almond flour, one is egg-free, and one that uses ground almonds (similar to almond flour, but the almonds are ground with the peel) that will keep you coming back for more.
#1 Biscotti Kosher for Pesach
This recipe came to us via Yocheved, who got it from Hindi, who got it from another friend. If we were to print a magazine, we would have a hard time publishing this recipe as it was impossible for us to find out the original source. However, since this recipe is one of the best ones we’ve ever tasted, we decided to share it and if anyone can prove the original source, we’d love to credit the rightful creator.
Biscotti Kosher for Pesach
Ingredients
- 3 eggs
- 1 cup sugar
- ¾ cup oil
- 1 tsp vanilla sugar
- 2 tsp baking powder
- 3 ½ cups almond flour
- ½ cup potato starch
- 8 ounces chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer, beat eggs, sugar, and oil for 6-7 minutes. Gradually add in remaining ingredients.
- With wet hands, form the batter into a loaf on the prepared baking sheet. Bake for 25-30 minutes.
- Let cool. Slice into ½ inch slices on the diagonal with a serrated knife. Place slices back on the baking sheet cut side down and bake for another 8-10 minutes until lightly brown. Let cool to crisp.
#2 Egg-Free Lemon Biscotti
Elana’s Pantry has a great biscotti that is egg-free. Yes, it has nuts, but for those with only egg allergies, this is a great biscotti. Bonus: the recipe uses a food processor instead of a mixer, so if you a Pesach processor and not a mixer, this one’s for you. This is our adaptation of the recipe.
Egg- Free Lemon Biscotti
Ingredients
- 1 ¼ cups almond flour
- ¼ tsp salt
- ¼ tsp baking soda
- ¼ cup honey (or 1 egg + ¼ cup sugar)
- 1 tsp lemon juice
- ¼ cup toasted almonds
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a food processor, combine almond flour, salt and baking soda. Pulse until ingredients are well combined. Add in honey (or the egg and sugar) and lemon and pulse until the dough forms a ball.
- Remove the dough from the processor and add chopped almonds by hand.
- On prepared baking sheet, form batter into a log. Bake for 15 minutes.
- Let cool. Slice into ½ inch slices on the diagonal with a serrated knife. Place slices back on the baking sheet cut side down and bake for another 8-10 minutes until lightly brown. Let cool to crisp.
#3 Simple, Easy, and Addictive Chocolate Chip Stix
Last but not least we’re sharing the chocolate chip stix from Miriam Teitelbaum (the Preppy Kitchen). When Miriam posted this was one we knew this was a recipe that we had to share. Easy, simple, and addictive! Follow Miriam on her Instagram page @thepreppykitchen.
Chocolate Chip Stix
Ingredients
- 2 eggs
- 1 cup sugar
- 2 heaping tbsp brown sugar
- ½ tsp vanilla extract (or 1 tsp vanilla sugar)
- ¾ cup oil
- 1 ½ cups potato starch
- 6 ounces ground almonds
- 1 cup chocolate chips (or more to taste)
Instructions
- Preheat oven to 350ºF. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer, cream eggs, sugars, vanilla, and oil together. Mix in the potato starch and ground almonds. Add chocolate chips and mix well.
- With wet hands, form dough into 2 logs on prepared baking sheet. Bake for 25-30 minutes or until tops look crispy. Cut while warm.
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