Have a hankering for something sweet and gluten free to go along with your coffee on Passover?
This Mandel "Bread" (Jewish Biscotti) is just the thing!
2 C sugar
1 C margarine
6 eggs
2 3/4 non-gebrokts cake meal (potato starch and tapioca starch)
3/4 C potato starch
pinch of salt
2 C chocolate chips (dairy free, nut free)
Preheat oven to 350.Cream margarine and sugar together.
Beat in eggs one at a time. Mix in cake meal, potato starch and salt
Add in chocolate chips
Form mixture into 2 loaves place on a baking sheet with waxed paper
Sprinkle loaves with cinnamon and sugar
3. Bake for 50 minutes (till dark golden brown)
4. Slice loaves and sprinkle with more sugar if necessary. Lower oven to 250.
Return to the sliced loaves to the oven to dry them for 25 minutes (watch to make sure they don't dry out completely or burn)
Return to the sliced loaves to the oven to dry them for 25 minutes (watch to make sure they don't dry out completely or burn)
yield: 2 loaves ( each loaf makes 12 slices)
Looking for Allergy Friendly Passover Recipes and Tips?
A Taste of Freedom Cookbook
No Wheat, No Eggs, No Nuts,
No Fish, No Soy, No Corn
ONLY $12
No comments:
Post a Comment