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Passover Biscotti



  • 1/4 pound butter or margarine
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups matzo cake meal
  • 1 1/2 cups ground pistachios
  • 1 1/2 cups whole pistachios
  • 1 cup dried apricots
  • Grated rind of 1 orange


  1. Using stand mixer with paddle attachment, cream butter or margarine and sugar.
  2. Add eggs.
  3. Blend in cake meal, nuts, dried apricots, and rind.
  4. Refrigerate dough for 1 hour.
  5. Turn out dough onto work surface sprinkled with cake meal. Form dough into 4 logs approximately 10 inches long.
  6. Bake at 350 degrees F for about 15 minutes or until light golden brown.
  7. Refrigerate for 1 hour.
  8. Slice logs at 1/2-inch intervals and transfer to baking sheet.
  9. Bake at 275 degrees F until surface feels dry.

Yield: approximately 36


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