Triple Chocolate Biscotti

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

Instructions 1. Preheat the oven to 350 degrees. Line a jellyroll pan or cookie sheet with parchment paper. Melt the chocolate. Remove the chocolate from the heat source, add the sugar and oil and whisk well. 2. 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. 3. . 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.

Description Three kinds of chocolate cater to the chocolate lover for Passover. .

Notes The three kinds of chocolate make these irresistible. Absolutely wonderful.

Source Jewish Food Experience