Passover is in just over two weeks. It’s time to start baking. 

These triple chocolate biscotti are a staple in my kitchen every Passover. They are flourless biscotti with a triple dose of chocolate – bittersweet chocolate, cocoa and semi-sweet chocolate. You can chocolate them up even more with a drizzle of chocolate as well. 

The aroma of these chocolate, chocolate, chocolate biscotti as they bake will have everyone flocking to the kitchen for a taste test.  They are both chewy and crunchy at the same time. If you love biscotti and chocolate, these are a wonderful anytime treat, and not only for Passover.

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Triple Chocolate Biscotti

Course Dessert

Ingredients

• 4 ounces (115g) bittersweet chocolate, chopped
• 1 cup (200g) organic sugar
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 3 tbsp (40g) vanilla sugar
• ½ cup (40g) unsweetened cocoa
• 1 tbsp potato starch
• 1 ½ cups (180g) ground almonds
• ¼ tsp salt
• 1 cup (170g) semi-sweet chocolate chips

Instructions

• Preheat oven to 350°F.
• Line a cookie sheet with parchment paper.
• Melt the chocolate in a microwave-safe bowl for 20 second increments until melted. Add the sugar and oil, and whisk well. Add the eggs and mix. Add the vanilla sugar, cocoa, potato starch, ground almonds and salt and mix well. Add the chocolate chips and mix to distribute them.
• Divide the dough in half and shape into two loaves, each about 9 x 3 inches.
• Place both loaves on the parchment lined cookie sheet and bake for 30 minutes. Let the loaves cool for 10 minutes (do not turn off the oven).
• Cut each loaf crosswise into ¾ to 1-inch-thick slices.
• Place the cookies, cut side up, back on the cookie sheet. Bake for another 14 minutes, or until the cookies are firm to the touch on the outside but still feel soft on the inside. Check them after 10 to 12 minutes so that you don’t over-bake the cookies.
• Let cool for 5 minutes on the pan and then slide the parchment and cookies onto a cooling rack to cool completely.

Notes

Recipe from Jamie Geller