Chocolate Biscotti for Passover

 I am always on the lookout of a new yummy Passover recipe. This year’s new entry is chocolate biscotti from Paula Shoyer.

4 oz bittersweet chocolate, broken into small pieces

1 cup of sugar

1/2 cup of vegetable oil

2 large eggs

3 Tablespoons of vanilla sugar (The Spice House in Evanston, IL)

1/2 cup cocoa powder

1 T potato starts

1 1/2 c almond flour (finely ground almonds, there is no flour)

1 cup semi sweet chocolate chips

Cover a cookie sheet with tin foil

Melt the chocolate in a double boiler. Once melted, remove pot with water. Into the chocolate, whisk in sugar and oil. Then add the eggs and mix. The add vanilla sugar, cocoa, potato starch and almonds. Mix well. Add chocolate chips.

Divide the dough into two and shape into two loaves. Bake for 30 minutes. Cool for 10 minutes; and then cut the loaves into slices. Bake the cookies cut side down for 10-12 minutes. Don’t overtake.

Put cookies onto wire cooling rack.