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Passover Chocolate Almond Biscotti

A crunchy and chocolaty gluten free biscotti perfect for Passover or year round.
Prep Time 10 mins
Cook Time 40 mins
Course Dessert
Servings 24


  • 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.
Keyword Passover