Passover Biscotti

A google search of "passover biscotti" will bring up tons of mandelbrot recipes.  Since that translates into "almond bread", and this recipe does not have any almonds in it, we're just calling them biscotti. You can definitely add some sliced or slivered almonds to this, but the other dessert at Seder was a store-bought almond torte, so I skipped it.

This recipe is from The Monday Box, which does call them mandels for the sake of identifying their texture.  I cut this in thirds to make a dozen, which only looks weird when you see the amount of cake meal.

I don't think I've bought potato starch before.  I've had Manischewitz noodles made with it, but I'll have to figure out how to use the half a can after the sponge cake and this.  Probably in a potato bread once Passover is done.  You should see me at work trying to explain to GF people that potato bread does have wheat flour in it.  They expect what's essentially powdered mashed potato flakes to magically rise into a loaf without any gluten for support.

2/3 C sugar
*1/3 C butter
2 eggs
*2/3 C + 1/4 C matzoh cake meal
dash of salt
1/4 C potato starch
*2/3 C chocolate chips
*1 tsp cinnamon sugar (optional)

1.  Preheat oven to 350º and line a baking sheet with parchment paper or a silpat.

2.  In a bowl, whisk together cake meal, potato starch, and salt.  Set aside.

3.  In mixer with the paddle, cream together butter and sugar.  Add eggs and beat until incorporated.  Scrape down sides and beat again until fluffy.

4.  Stir in cake meal mixture until well combined, then stir in chips.  No concerns about gluten here.  The consistency was like Tollhouse cookie dough.

5.  Pour cookie dough onto baking sheet.  Wet hands and form into a log about 1/2" high and 4" wide.  I used the bench scraper to get the edges sharp.  Dust with the cinnamon sugar.

6.  Bake for 30-35 minutes.  Full disclosure, I ran out of cake meal 1/4 C short and figured I could make it up in potato starch.  Apparently you can't.  It spread out and the edges that ran for it got very dark.  I just cut it back into a rectangle and proceeded according to recipe.

7.  While still warm, cut into 12 slices roughly 1/2" thick.  Remove slices to a cooling rack, cut side up.  Once fully cooled, wrap in plastic for storage.  May be frozen.

Makes 1 dozen

Difficulty rating  :)