Makes 24 to 36
|4||ounces bittersweet chocolate, chopped|
|½||cup vegetable oil|
|½||cup unsweetened cocoa powder|
|1||tablespoon potato starch|
|1½||cups ground almonds or almond meal|
|1||cup semi-sweet chocolate chips|
1. Set the oven at 350 degrees. Line a large rimmed baking sheet with parchment paper.
2. In a heatproof bowl large enough to hold all the batter, place the bittersweet chocolate. Set the bowl over a saucepan that has about 1 inch of water in it. Over medium heat, bring the water to a gentle simmer. Stir the chocolate as it melts. As soon as it has melted, remove the bowl from the saucepan. Dry the bottom of the bowl.
3. To the melted chocolate, whisk in the sugar and oil. Add the eggs and mix well. Stir in the cocoa powder, potato starch, ground almonds or meal, and salt. Mix until thoroughly blended. Stir in the chocolate chips.
4. Divide the dough in half. Working with one half at a time, place it on the baking sheet and shape into a narrow loaf about 9-by-3-inches, wetting your hands with water to keep the dough from sticking.. Position the loaves 3 inches apart; they spread during baking.
5. Bake for 30 minutes. Remove the pan from the oven (leave it on) and cool the loaves on the sheet for 10 minutes. Carefully transfer the loaves to a cutting board. Using a chef’s knife, cut each loaf into 3/4- to 1-inch-thick slices.
6. Return the biscotti, cut side up, to the baking sheet. Continue baking for 12 to 14 minutes, or until the cookies feel mostly firm on the outside but soft on the inside. (Check them after 10 to 12 minutes so they don’t overbake.)
7. Cool for about 5 minutes, then carefully transfer the biscotti to a wire rack to cool completely.
Adapted from “The New Passover Menu”