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Triple-Chocolate Biscotti

Triple-Chocolate Biscotti Related:   desserts & sweets, gluten-free, kid-friendly, pareve, Passover, vegetarian

Prep time: 10–15 minutes

Cook time: 40–50 minutes

Yield: 24–36 cookies

These cookies are both chewy and crunchy at the same time. The outside is a little hard, but the center remains soft. I double this recipe because these cookies disappear so fast.


  • 4 ounces bittersweet chocolate, broken into pieces
  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 3 tablespoons vanilla sugar
  • ½ cup unsweetened cocoa
  • 1 tablespoon potato starch
  • 1½ cups ground almonds
  • ¼ teaspoon salt
  • 1 cup semisweet chocolate chips


  • Preheat the oven to 350 degrees. Line a jellyroll pan or cookie sheet with parchment paper. Melt the chocolate using one of the methods described below. Remove the chocolate from the heat source, 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-by-3 inches. Place both loaves on the lined jellyroll pan 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, on a parchment-covered cookie sheet (or the jellyroll pan again). 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 overbake the cookies.
  • Let cool for 5 minutes on the pan, and then slide the parchment and cookies onto a cooling rack to cool completely.
  • Melting Chocolate: To melt chocolate, you can use the top part of a double boiler or a microwave oven. A double boiler is a specially designed saucepan that has a top bowl that fits snugly over a saucepan. For either method, first break or chop the chocolate into 1-inch pieces.
  • To melt the chocolate over a double boiler, you place water in the bottom of the saucepan and the chopped chocolate in the insert. When you bring the water to a simmer, it gently melts the chocolate in the insert. You can create your own double boiler by placing 2 to 3 inches of water in a medium saucepan and resting a medium-size metal bowl containing the chopped chocolate on top. Stir the chocolate occasionally, until all of it has melted.
  • To melt chocolate in a microwave oven, place the chocolate pieces in a microwave-safe bowl, such as a large glass bowl. Heat the chocolate for 1 minute at high power. Remove the bowl from the microwave oven and give the chocolate a good stir, mixing the melted pieces into the unmelted ones, for 30 seconds. Heat for another 45 seconds and stir well again. If the chocolate is not completely melted, heat it for another 30 seconds and stir. Repeat this process for another 15 seconds if necessary. Do not heat the chocolate in the microwave oven for several minutes straight or it will burn.
  • Excerpted from The New Passover Menu by Paula Shoyer. Copyright ©2015 by Paula Shoyer. Photos by Michael Bennett Kress. Excerpted by permission of Sterling Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

6 Responses

  1. Arleen Smith says:

    How fine do you grind the almonds? Into chunks or into a powder?

    • Merav Levkowitz Merav Levkowitz says:

      Into a powder (be careful not to grind into almond butter). You can also buy pre-ground almond meal or almond flour.

  2. Arleen Smith says:

    Thank you! I’ve been unable to find vanilla sugar. Can I substitute vanilla extract?

  3. Arleen Smith says:

    Hi! Just thought I’d report back. Just made these and they are fabulous! A bit of work for sure, but well worth it!! Thanks!

  4. Phyllis says:

    Ok can you substitute fine almond flour in lieu of ground almonds or it has to be ground almonds

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