Recipe for cooking passover biscotti
Jewish and Eastern European Recipes :: Jewish Matzos, Dumplings, and Breads
1/4 pound butter or butter-replacement
1 c. sugar
2 eggs
2 c. matzo cake meal
1 1/2 (one and one-half) c. ground pistachios
1 1/2 (one and one-half) c. whole pistachios
1 c. dried apricots
Grated rind of 1 orange
Using stand mixer with paddle attachment, cream butter or butter-replacement and sugar. Add eggs. Blend in cake meal, nuts, dried apricots, and rind. Refrigerate dough for 1 hour.
Turn out dough onto work surface sprinkle and distributed with cake meal. Form dough into 4 logs approximately 10 in. long. Bake at 350 degrees fahrenheit for about 15 mins. or until light golden brown. Refrigerate for 1 hour.
Slice logs at 1/2-in. intervals and transfer to baking sheet. Bake at 275 degrees fahrenheit until surface feels dry.
Yield: approximately 36
