I love cooking for Passover. It brings back so many memories of my childhood cooking and baking and prepping with my mom. As it got closer to that time, she would pull out all her recipes and decide on which ones she would make that year. There were of course her staple items, but often she would throw something new into the mix. I think that was my favorite part and I guess that’s where I get it from, every year I look for something new and different to serve.
Anyway, I’m not hosting as I did last year so I’ll be doing some desserts and possibly an appetizer (stay tuned for that) which I will bring to my in-laws on Friday.
This year my nephew with the tree nut allergy will not be joining us for our Seder, so I’m free to use them in my recipes for the family. Welcome almond flour!
I must admit I’m kinda excited about the prospect, not that I won’t miss having him around it’s just, well you know.
As I was trolling some of the blogs I enjoy reading I came across a gluten-free Triple XXX Chocolate Biscotti recipe on EA Stewart’s blog. EA is a Registered Dietitian who blogs about healthy eating, cooking tips and is gluten free. You should check her out.
When I saw EA’s biscotti recipe, my first inclination was to step into the kitchen and make them at that instant. Then I thought, hmmm…I’m working on some dessert ideas for Passover and it occurred to me that this recipe was darn close…so I started playing.
For my first batch, I whipped up some egg whites to replace the baking soda (I know, some people use it on Passover but I prefer not to) but because the batter is so dense, it really didn’t do much.
I also used some espresso powder, which you can omit if you don’t drink coffee on Passover or if you can’t find Kosher For Passover.
For the second batch I added some dried tart cherries and nixed the egg whites.
So after few more tweaks here and there, voila!
Gluten-Free, Chocolate-Cherry Almond Biscotti for Passover!
Recipe Adapted from EA Stewart, RD
2 1/4 cups almond flour
1/2 cup light brown organic sugar
1/2 cup cocoa powder (non-alkalized)
1 teaspoon espresso powder (optional)
2 1/2 tablespoons potato starch
1 teaspoon vanilla sugar (or Kosher for Passover extract)
1/4 teaspoon salt
3 eggs, lightly beaten
3 tablespoons coconut oil, melted
1/2 cup bittersweet chocolate chips
1/2 cup tart dried cherries
1/4 cup slivered almonds (optional)
1. Preheat you oven to 350°F and line two baking sheets with a silicone liner, like Silpat.
2. Combine the almond flour, sugar, cocoa powder, expresso powder (if using), potato starch, vanilla sugar and salt in a large bowl. Whisk them together so all ingredients are evenly distributed and set aside.
3. Add the coconut oil and eggs to the dry ingredients and stir until just about combined. Add the chocolate chips and dried cherries and fold into the chocolate mixture.
4. Divide the dough in half and form in to two loaves, approximately 4 inches by 8 inches, on each baking sheet. Sprinkle with slivered almonds if using (press them down a bit) and bake in oven for about 22-25 minutes. The dough should be firm to the touch. Remove them from the oven and allow cool for approximately 20 minutes.
5. Reduce your oven temperature to 300°F. Using a thin sharp knife (like a carving knife), cut the loaves into 1/2 inch slices on the diagonal. Place slices, cut side down back onto the baking sheets and bake for 12 minutes. Remove the trays from the oven and carefully flip the slices over and bake for about another 12 minutes.
6. Remove the trays from the oven and allow to cool completely before serving.
The biscotti will keep in an air tight container on your counter for two weeks. Alternatively, you can bake and then freeze them. Allow to thaw at room temperature. If they soften a bit, toast in a 300°F oven for 10 minutes or so.