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    Home » Cookies » Biscotti » Double Chocolate Passover Biscotti (GF)

    Double Chocolate Passover Biscotti (GF)

    By Wendy Sondov · Published: Apr 17, 2016 · Modified: May 28, 2021 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Crunchy and super chocolaty, Double Chocolate Passover Biscotti (GF) are a delightfully indulgent dipping cookie. They are sturdy enough to dunk in milk or coffee, but are also great on their own.

    Double Chocolate Passover Biscotti (GF) with one end of each dipped in chocolate and chopped almonds on white plate.

    Double Chocolate Passover Biscotti are the third in my series of flourless (GF), Passover friendly goodies all made from the same recipe.

    Passover Chocolate Fudge Brownies are baked in a 9″x9″ pan. Flourless Mocha Brownie Bites are baked in a mini muffin pan then coated in chocolate.

    These Double Chocolate Passover Biscotti are baked first in loaf pans, then sliced and baked a second time for a traditional biscotti crunch.

    4 Double Chocolate Passover Biscotti (GF) closeup showing 2 ends plain and 2 ends chocolate dipped and coated in almond bits

    If you or your care package recipient don’t like chocolate, skip these biscotti. But, if you are looking for a cookie so full of chocolate there isn’t room for flour, you are in the right place!

    Some people are scared to try making biscotti because they mistakenly think the one extra step of baking twice means making biscotti is complicated. Not true! Re-baking does add to the total time, but the process is easy.

    This recipe is even easier than most biscotti recipes. Traditionally, biscotti dough is formed into one or more logs before baking. The batter for Double Chocolate Passover Biscotti is just spread into loaf pans like when baking brownie or cake batter.

    1 Double Chocolate Pasover Biscotti balanced on the edge of a mug of coffee

    After baking and cooling in the pan for about 25 minutes, the loaf is turned out onto a cutting board and sliced into biscotti. The biscotti are lined up on a baking tray and baked again for about 35 minutes to create the perfect crunch.

    The Double Chocolate Passover Biscotti are then ready to enjoy. Or, if like me, you have a compulsion about pretty cookies, a little melted chocolate and chopped almonds add the finishing touch.

    2 rows of dark brown Double Chocolate Passover Biscotti (GF) one end of each dipped in chocolate and coated in almond bits

    Full disclosure of crispness dilemma: Normally, when a biscotti is baked to crispness, it stays that way. These cookies don’t retain their crispness for more than two days.

    There are two solutions. If crispness is a priority, then skip the ornamental dip in melted chocolate. The biscotti can be re-crisped in the oven for about 10 minutes. If ultra-chocolaty deliciousness is a priority, go ahead and dip the in melted chocolate. When the biscotti lose their crunch, enjoy them as cookies.

    Every time I post a biscotti recipe (there are 12 Monday Box biscotti recipes from Fig to Oreo), I like to remind readers that biscotti are the ultimate care package recipe. Biscotti are delicious, sturdy, and stay fresh longer than any other baked good I know of.

    Biscotti without fruit or jam can stay fresh for months! (Just right for long distance military care packages.)Their long shelf life makes them ideal for keeping handy in the cookie jar at home too.

    1Double Chocolate Passover Biscotti (GF) closeup showing dark chocolate cookie

    Bake some Double Chocolate Passover Biscotti for those who are gluten free, for Passover, or for the chocoholics in your life. Grab a cup of coffee and a biscotti and dunk. Repeat until blissful.

    Double Chocolate Passover Biscotti (GF) balanced on rim of mug of coffee

    MORE FLOURLESS CHOCOLATE TREATS

    Flourless Chocolate Crinkle Cookies

    Chocolate Coconut Whoopie Pies

    Flourless Chocolate Cookies

     

    Double Chocolate Passover Biscotti (GF)

    Double Chocolate Passover Biscotti (GF)

    Super chocolatey, flourless cookies that are a crunchy treat for dunking or snacking. Gluten free and perfect for Passover.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American, Jewish
    Prep Time: 20 minutes
    Cook Time: 1 hour 30 minutes
    Servings: 32
    Calories: 162kcal
    Author: Wendy Sondov
    Adapted From: www.lecremedelacrumb.com

    Equipment

    • Loaf pans
    • Mixing bowls

    Ingredients

    • ½ cup butter
    • 2 cups semi-sweet chocolate chips or chopped chocolate bar
    • ½ cup almond or peanut butter
    • ½ cup sugar
    • 4 eggs
    • ½ cup unsweetened cocoa powder
    • 1 tablespoon vanilla extract
    • ½ cup mini chocolate chips

    Topping

    • 2 cups melting chocolate
    • ½ cup chopped slivered almonds

    Instructions

    • Preheat oven to 350° F. Line 2 loaf pans (6 cup pans = 8 ½" x 4 ½" x 2 ½") with parchment paper.
    • In a large, microwave-safe bowl, melt the butter, chocolate, and nut butter at 50% power for 2 minutes. Stir to combine. If not completely smooth, return to the microwave for 20 second intervals until completely melted.
    • Add the sugar, eggs, cocoa, vanilla, and mini chips and stir until smooth.
    • Spread ½ of the batter into each of the prepared loaf pans, smoothing the top with a knife or spatula.
    • Bake for 25-30 minutes, until a toothpick inserted in the middle comes out dry. A few crumbs are fine. Allow to cool about 25 minutes in the pan.
    • Lift out of the loaf pan onto a cutting board, using the parchment paper overhang as handles. Cut into ½” thick slices (about 16 per loaf). If the biscotti crumble when cutting, allow additional cooling time before cutting.
    • Stand the slices, ½ inch apart, on a parchment lined cookie sheet. Bake at 300° F for 35-45 minutes until the surface of the cookies is dry.
    • Cool completely on the cookie sheet.
    • FOR TOPPING: In a small microwave safe bowl, melt 2 cups of the melting chocolate at 50% power for 2 minutes. Stir until completely smooth. Line a small baking sheet with wax paper.
    • Dip each biscotti into the melted chocolate, place on the prepared baking sheet, and sprinkle with chopped almonds. After dipping 12 biscotti, refrigerated for 10-15 minutes to set the chocolate.
    • Store biscotti at room temperature in an airtight container for up to 7 days. The biscotti lose their crispness after a few days, but are still delicious as cookies. If the biscotti are not dipped in chocolate, they can be re-crisped in the oven for 10 minutes.

    Notes

    Packing tips
    Wrap pairs of biscotti in plastic wrap, then store in an airtight container or zip lock bag. If shipping in hot weather, do not dip in chocolate.

    Nutrition

    Calories: 162kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 30mg | Potassium: 131mg | Fiber: 2g | Sugar: 10g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    Double Chocolate Passover Biscotti (GF)

     

     

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    Comments

    1. E

      April 1, 2020 at 11:41 am

      Can these be made with oil instead of butter?

      Reply
      • Wendy Sondov

        April 1, 2020 at 12:22 pm

        Hi! I have not tried making these with oil instead of butter. However, I would guess that you can. The recipe calls for melting the butter which I think would create a similar batter to if you used oil. Let me know how they turn out!

        Reply
    2. Becky

      March 26, 2018 at 3:18 pm

      They look amazing. What size loaf pans?

      Reply
      • The Monday Box

        March 26, 2018 at 3:41 pm

        Hi, Becky. Sorry about that. I had no idea there were so many different sizes of loaf pans! I used a 6 cup (8 1/2″ x 4 1/2″ x 2 1/2″) loaf pan, but I think slightly bigger or smaller would work too. I will update the recipe.

        Reply
    3. Chris Scheuer

      April 29, 2016 at 1:45 am

      What a delicious looking treat Wendy. I would never have thought that biscotti could be made without flour! I love all that chocolatey goodness!

      Reply
    4. Frugal Hausfrau

      April 27, 2016 at 11:10 pm

      Do these ever look chocolately and delish! Thanks for sharing with us on Throwback Thursday!

      Mollie

      Reply
    5. Reeni

      April 21, 2016 at 8:35 pm

      These look super dark and chocolaty Wendy! I love that they’re gf! These are the first ones I’ve seen without any type of flour. I love a softer biscotti so these are perfect for me.

      Reply
      • The Monday Box

        April 26, 2016 at 7:38 am

        Thanks, Reeni! I have been using the Hershey’s Special Dark cocoa lately and love the taste and color! The trick with these biscotti is being patient enough in the second baking (as the house fills further with chocolaty smells) to allow them to crisp from a brownie into a biscotti! 🙂

        Reply
    6. Monica

      April 21, 2016 at 9:34 am

      So interesting to see a gluten-free biscotti recipe. I love anything packed with chocolate flavor so you don’t have to sell me on these. : ) I haven’t made a batch of biscotti in a long time and I think I need to very soon, thanks to your inspiration. Hope you’re enjoying Spring so far!

      Reply
      • The Monday Box

        April 26, 2016 at 7:42 am

        Thanks, Monica! Usually, gluten free baking (including biscotti) includes some kind of sub for the flour, often ground nuts (which I can’t eat) or another grain (not Passover friendly). These were a happy experiment.

        Reply
    7. saltandserenity

      April 20, 2016 at 4:15 pm

      Wendy those biscotti look amazing. But I’m shocked by the almonds!!
      Have a happy and healthy passover.

      Reply
      • The Monday Box

        April 20, 2016 at 10:47 pm

        Thanks, Cindy! I had so much fun adapting the flourless recipe into different desserts. They are all ultra chocolaty. I didn’t mean to shock you with the presence of almonds on my blog. Almonds are the only tree nut that I can touch, breath, and cook with without immediate breathing issues (I can’t eat them.I can just hang out with them). I couldn’t eat the almond version, but I could bake it. The biscotti looked so plain without sprinkles, I just had to sprinkle something! 🙂

        Reply
    8. Tricia @ Saving room for dessert

      April 19, 2016 at 6:42 pm

      Those are the darkest chocolate cookies I’ve ever seen and I love them! I am a fan of biscotti anyway – but these are beautiful. Sharing and pinning!

      Reply
      • The Monday Box

        April 20, 2016 at 10:51 pm

        Thanks, Tricia! Making a flourless biscotti left lots of room for chocolate! 🙂 (Hershey’s Special Dark cocoa helps too!) Thank you for sharing and pinning!

        Reply
    9. Ashley

      April 19, 2016 at 3:40 pm

      Ooo I am so excited that you posted these Wendy!! My mom lovesss biscotti (that whole Italian background) but can’t have gluten these days. I can’t wait to try these out for her!

      Reply
      • The Monday Box

        April 20, 2016 at 10:55 pm

        I always think of you, Ashley, when I make biscotti. The thought of you sending biscotti care packages to your grandmother always makes me smile! Now I know that the love of biscotti spans many generations in your family!! I am DELIGHTED that your mom will be able to try these. My gluten-free daughter gave them thumbs up in the crispy first day or two as well as in the slightly softer cookie-like state on days 3-7!

        Reply
    10. Leigh

      April 19, 2016 at 1:24 pm

      I adore biscotti! This is all my favs in ONE! Pinned! (TwoCupTuesday)

      Reply
      • The Monday Box

        April 20, 2016 at 10:56 pm

        Thanks, Leigh! Chocolate plus biscotti is a winner in my book too. Thanks for pinning!

        Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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