These crunchy cookies will make you question whether it’s really Passover. The creamy chocolate coating has a silky texture that melts with perfection when dipped in a steaming hot cup of tea. You will love these as an on-the-go sweet snack or to impress your guests when you serve them for dessert.
Chocolate Dipped Biscotti
Makes 10 Biscotti
1 – 8.8 Oz. Package of Pound Cake (any flavor), sliced
1 Cup Semi-Sweet Chocolate Chips
2 tsp. Vegetable Oil
½ Cup Chopped Walnuts, Pecans, or Almonds* (optional)
Preheat oven to 250. Cut the pound cake into 10 slices and lay on a foil lined baking sheet. Bake for 1 hour until the cake feels dry and looks very lightly toasted. Cool.
Melt chocolate chips in a microwave safe bowl stirring every thirty seconds until melted. Keep an eye on the chocolate so it does not burn. Add in the oil and stir until creamy and shiny. Dip half of the biscotti in the chocolate and place on parchment paper to dry. *If desired, sprinkle chopped nuts on top of melted chocolate.