Ingredients 2 eggs 1 cup sugar 1 teaspoon vanilla 1/3 cup oil 1 1/3 cups matzo cake meal 1/3 cup potato starch 3/4 cup semisweet chocolate chips 1/2 cup pecans, chopped
CHOCOLATE DRIZZLE 3 tablespoons semisweet chocolate chips 1 teaspoon oil
Instructions 1. Combine eggs, sugar, vanilla and oil. Add remaining ingredients (except for chocolate drizzle) and mix until well combined. 2. Form into one log and place on baking sheet lined with foil and sprayed with vegetable oil. 3. Bake at 350 F, 30 minutes. 4. Lower oven to 300 F, let cookies cool for 15 minutes, then sliced into 1-inch biscotti, lay on side, and bake another 35 minutes. 5. Drizzle: Melt chocolate and oil in microwave for 2 minutes on defrost or until chocolate begins to melt. Whisk until smooth and drizzle over biscotti.
Description These were raved about.
Notes i was trying to duplicate some biscotti that was served at a restaurant in Providence. I substituted slivered almonds for the pecans and added craisins. They were delicious and very pretty on a tray.
Biscott aka Mandelbrodt is one of those things for which there are a zillion recipes. I find it fun to try different ones to see which one(s) I like best.
Source MetroNews from CA
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