Recipe courtesy of Geula Hocherman author from Kosher Revolution
GKC loves this book!
Makes 30 cookies
1 cup blanched almonds
½ cup potato starch
¾ cup matzo cake meal, plus extra for dusting
1 teaspoon baking powder
3 large eggs
¾ cup sugar
3 teaspoons red wine or cream sherry (if available for Passover)
2/3 cup dried cranberries
1 cup roughly chopped unsalted pistachios or slivered almonds
Preheat the oven to 300°F. Line 2 cookie sheets with parchment paper.
In a mini food processor, grind the whole almonds as finely as possible. Transfer to a large bowl and add the starch, cake meal and baking powder. Stir to combine well and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, combine 2 eggs and the yolk from the third (reserve the extra white). Whisk at medium speed until you reach a light lemony color. Gradually whisk in the sugar until fully incorporated, then whisk in the sherry, cranberries and pistachios. Reduce the speed to low, add the dry ingredients and stir until the mixture forms a firm but sticky dough.
Wet your hands, divide the dough into 4 portions, and working on the cookie sheets, form each into an oblong log about 14 x 2 inches, making sure the ends are equal in thickness to the rest of the log. Beat the reserved egg white and brush on the top and sides of the logs. Bake until the dough is firm, about 50 minutes. Transfer to a rack and cool, 10 to 15 minutes.
Place the logs on a cutting board and, with a serrated knife, slice the logs diagonally into ½-inch pieces. Line the cookie sheets with fresh parchment paper and transfer the pieces on their sides to both sheets. Bake until dry, turning the biscotti once, about 40 minutes.
Transfer the biscotti to racks to cool. Serve, or store in airtight tins or in resealable plastic bags in the freezer for up to 2 months.