Double Chocolate Biscotti Recipe - Cooking Index
Double Chocolate Biscotti Recipe - Cooking Index
| 3/4 cup | 177ml | Oil |
| 2/3 cup | 131g / 4.6oz | Granulated sugar |
| 1/2 cup | 80g / 2.8oz | Brown sugar - (packed) |
| 1 tablespoon | 15ml | Passover vanilla sugar - see * Note |
| 1/4 cup | 27g / 1oz | Cocoa - measured then sifted |
| 3 | Eggs | |
| 2 tablespoons | 30ml | Brewed coffee |
| 1 | Salt | |
| 3/4 cup | 177ml | Matzo meal |
| 1 cup | 237ml | Matzo cake meal |
| 2 tablespoons | 30ml | Potato starch |
| 1/4 cup | 59ml | Walnuts - finely ground |
| 3/4 cup | 109g / 3.8oz | Semisweet chocolate - coarsely chopped |
* Note: Look for Passover vanilla sugar at stores where kosher and Jewish items are sold.
Heat the oven to 350 degrees. Generously grease an 8- by 4-1/2 inch loaf pan.
Whisk together the oil, granulated sugar, brown sugar, Passover vanilla sugar and cocoa in a mixing bowl. Whisk in the eggs, then stir in the coffee, salt, matzo meal, matzo cake meal and potato starch. Let stand 10 minutes. Fold in the chocolate and the nuts. Spoon the batter into the pan.
Bake the loaf until the top is set, about 35 to 40 minutes. Wrap the loaf well in foil and refrigerate for a couple of hours to firm up.
Heat the oven to 325 degrees. Cut the loaf into slices, about 1/4-inch thick. Place them on a parchment paper-lined baking sheet and then bake them again to dry them out, turning the slices halfway through, about 15 to 20 minutes.
This recipe yields 24 biscotti.
Each biscotti: 188 calories; 23 mg sodium; 26 mg cholesterol; 10 grams fat; 2 grams saturated fat; 24 grams carbohydrates; 2 grams protein; 0.83 gram fiber.
Source:
The Los Angeles Times, 03-28-2001
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