A lot of people are home for Pesach this year, unexpectedly. The trip we had planned to take to visit our family in London will have to take place some other time. As I type up this Passover chocolate almond biscotti recipe, I am simultaneously trying to jot down what kitchen equipment I’ll need to make Yom Tov this year. (It’s not working out so well. Can someone please tell my brain to close the Pesach tab for an hour or so?)
I haven’t yet fully made Pesach myself, and dare I say, I’m a little bit overwhelmed at the thought… so I’m not entirely sure I’m one to start giving you guides and tips. However, I do have this amazing Passover chocolate almond biscotti recipe that I made in collaberation with YumTee nuts. You can make, enjoy, and even freeze if you’r the do-ahead kind.
One thing I do know with any Yom Tov or big occasion, baked goods generally freeze well! So start off with that first when working on your cooking schedule.
I always love a good biscotti to pair with my coffee when i’m looking for a morning treat. The mountain of biscotti that I made for this post is quickly disappearing and it’s not Pesach yet! If that’s not a good sign, what is?
Of course you can make these year-round too. Made with almond flour and potato starch, they work well for anyone on a gluten-free diet.
Passover Chocolate Almond Biscotti
- 3 large eggs
- 1 cup sugar
- 2/3 cup oil
- 2 tsp baking powder
- 3 cups almond flour
- 1/2 cup potato starch
- 1/2 cup cocoa powder
- 1 pinch salt
- 1/2 cup sliced almonds
- Preheat oven to 350 F. Line a baking tray with parchment paper and set aside.
- Beat the eggs and sugar until light and fluffy (approximately 3 minutes) Slowly add in the oil. Next, add in the baking powder and half of the almond flour, Mix well and add in the remaining half of the almond flour.
- Add the potato starch, cocoa and salt. Mix until well combined.
- Fold in the sliced almonds with a spatula.
- Divide the batter in half, placing each half on the other side of baking sheet. Moisten your hands and shape each one into a rectangular loaf. Bake on the middle rack or 35-40 minutes.
- Cool for 10 minutes before slicing into pieces.
I know somehow all the Pesach things will come together, because it always does. We’ll have cooked enough. Cleaned enough. Tried hard enough. By hook or by crook we will have “pulled it off!”
Wishing you all good health and lots of strength in the days to come. Most importantly, Chag Sameach!
Until next time,