This nut-free chocolate Pesach biscotti is so easy to make and perfect for those with nut allergies on Pesach!

The more I make Pesach and share my recipes with you, the more requests I get for nut-free recipes. I am sure it’s very challenging for those who have nut allergies over Pesach, since we’re already pretty limited. After I posted my Pesach fruit crisp last year, I was inundated with requests for a nut free version, which I then worked on creating. The result was my nut-free Pesach crumbs, which you can use to top the fruit crisp instead, and everybody loved them — even people who could eat nuts! Ever since, I’ve been getting requests pouring in for nut-free recipes and I’ve been trying to deliver.

To be honest, though I know the limitation is hard, for years I made a lot of my Pesach baked good nut free because almond flour can be very expensive and it’s more economical to make recipes without it. However, this nut-free chocolate Pesach biscotti is so good, you’re going to want to make it again and again, even if nut free is not a prerequisite for you.

Like almost all my baked goods, this is a super-easy one-bowl recipe and it freezes beautifully so you can make them in advance and have them in your freezer all Pesach.

This recipe is really just a dump-and-mix. You don’t need to combine wet and dry ingredients separately or shlep out your mixer. Really just dump it all in and start mixing! When you begin, the batter will seem dry. Keep going, and it will become workable. I find that starting with a wooden spoon and then switching to my hands when it gets too hard yields the best results.

For best results, slice them warm.

Watch me make the recipe here!

Nut-Free Double-Chocolate Pesach Biscotti

A fudgy, one-bowl nut-free recipe that also kosher for Pesach!

Print Recipe

Ingredients

1 cup sugar
1½ cups potato starch
½ tsp baking powder
½ cup oil
⅔ cup cocoa powder
2 tsp vanilla
2 extra-large eggs or 3 large eggs
¾ cup chocolate chips

Instructions

Preheat oven to 350°F and line a cookie sheet with parchment paper.
Place all ingredients in a bowl and mix until fully combined.
Transfer batter to prepared cookie sheet and shape into a log.
Bake for 20 minutes for fudgy biscotti and 25 minutes for more cookie-like, drier biscotti.
Slice while still warm.