Title: Passover Chocolate Biscotti
Categories: Jewish Dessert
Yield: 24 Slices

3/4	c	Oil
2/3	c	Sugar
1/2	c	Brown sugar
1	tb	Vanilla
1/4	c	Cocoa, measured THEN shifted
3	lg	Eggs
2	tb	Brewed coffee
	pn	Salt
1 1/4	c	Matzoh cake meal
1/4	c	Matzoh meal
2	tb	Potato starch
1/4	c	Walnuts, finely ground
3/4	c	Semisweet chocolate, coarsely chopped.

Preheat oven to 350 degrees. Generously oil an 8 x 4 1/2 inch loaf pan.

In large bowl, whisk together the oil, white and brown sugar and vanilla, and cocoa. Whisk in the eggs, then stir in the coffee, salt, matzoh cake meal, matzoh meal and potato starch. Let stand 10 minuets. Fold in the chocolate and nuts. Spoon the batter into the prepared loaf pan.

Bake in the oven for 40 to 45 minutes until the top seems set. Let the cake rest in the pan for five minutes, then remove. Let cool. Wrap the loaf well in aluminum foil and refrigerate overnight so it has time to firm up. If you are in a hurry, freeze for 2 hours.

To finish, preheat the oven to 325 degrees, cut the loaf into slices about 1/4 inch thick. Place the slices flat on a parchment lined baking sheet. Bake turning over once mid way for about 20 to 25 minutes or until dry.

Washington Post April 16, 1997

== Typed but not tested == == Courtesy of Dale & Gail Shipp, Columbia Md. ==

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