Chocolate Almond Biscotti


Makes about 4 dozen. 

Biscotti in Italian means “twice baked” – once in a log form, then sliced and then baked again to make them crisp (which makes the biscotti wonderful for dipping into tea, espresso, or sweet dessert wine). They keep very well refrigerated in an air-tight container with wax paper in between the layers.  

This recipe is a revised version, which I hope you will try.


  • 1 cup blanched almonds, 5 ounces

  • 2 cups unbleached all-purpose flour

  • 3/4 cup sugar

  • 1 teaspoon baking powder

  • ½ cup unsweetened imported cocoa powder

  • ½ cup semi-sweet chocolate chips

  • 3 large eggs, at room temperature well beaten with a fork

  • 1/3 cup vegetable oil


  1. Preheat oven to 350F.

  2. Spread the almonds on a baking sheet and toast for about 5 minutes, or until golden. Cool. (See Note)  

  3. Line an 18x13 inch cookie sheet with parchment paper.  

  4. In a large bowl combine nuts, flour, sugar, baking powder, cocoa powder, and chocolate chips. Make a well in the center of the mixture and add the eggs and oil. Mix with a wooden spoon until the dough is combined.   

  5. Transfer the dough to a lightly floured surface and continue working with your hands to form a smooth square.

  6. Divide dough in half. 

  7. Roll each piece of dough into two 14x1 inch smooth logs. Lightly flatten the tops of the logs and square the ends, place on the cookie sheet. Bake for 25 minutes, until the tops are firm to the touch.    

  8. Remove from the oven and transfer to a cutting board. Cut into ¼ inch slices while still warm, using a serrated bread knife. If you have difficulty cutting them that thin, you can cut them thicker.     

  9. Arrange the biscotti on the same cookie sheet and bake for 10 minutes. Turn over and bake for another 10 minutes. Cool on a wire rack.



If you own a toaster oven you may prefer to toast the almonds in it.

Almond Cake


Makes 16, 2-inch squares.  

Simple to make, rich in almond flavor, this dessert is delicious served as a snack or with tea. I like to cut the cake into almost bite size squares, but that’s my preference. The whole preparation is done in a food processor.


  • 1½ cups plus 1/3 cup sliced, blanched almonds, toasted (See Note)

  • ¾ cup all-purpose flour

  • ¼ teaspoon baking powder

  • 1/8 teaspoon baking soda

  • 4 large eggs, at room temperature

  • ¾ cups plus 2 tablespoons sugar

  • Zest of 2 lemons

  • ¾ teaspoon almond extract

  • ½ cup extra -virgin olive oil


  1. Line with parchment paper a 9 inch square baking pan, making sure that the paper extends a little over the rim.  

  2. Preheat the oven to 300F. 

  3. In a small bowl combine 1/3 cup sliced almonds with 2 tablespoons sugar and zest of 1 lemon.

  4. This will be the TOPPING.  

  5. Place 1½ cups almonds, flour, baking powder and baking soda in a food processor fitted with the steel blade and pulse until the almonds are finely ground. Transfer to a bowl.  

  6. Place the eggs, ¾ cup sugar, the rest of the lemon zest and almond extract into the food processor and pulse until the mixture is light and frothy.  

  7. With the processor running, slowly add the oil through the feed tube until thoroughly combined. Add the almond mixture and pulse to combine. 

  8. Pour the mixture into the pan and sprinkle with the topping. 

  9. Bake 45- 50 minutes or until a cake tester inserted in the center comes out clean. Place on a wire rack to cool.


I toast the almonds in a 350F preheated oven on a cookie sheet for about 10 minutes or until lightly golden. 


Flourless Hazelnut Cake


Makes 12 servings. 

A light tea cake which I like to serve with a raspberry sauce and fresh raspberries, this dessert is moist and has a bit of texture. It keeps fresh for many days refrigerated. Be gentle when you slice it, the hazelnuts make it difficult to cut. Keep this cake in mind for Passover.


  • ¾ pound hazelnuts, toasted (See Note)

  • 1 tablespoon unsalted margarine

  • 2 tablespoons potato flour

  • 6 large eggs, at room temperature (See Note)

  • ¾ cup sugar

  • Zest of one lemon

  • ¼ cup lemon juice, about 1 large lemon

  • Confectioner’s sugar for dusting the cake


  • One 12 ounce package unsweetened frozen raspberries, thawed

  • 3 tablespoons confectioner’s sugar


  1. Preheat the oven to 350F 

  2. Chop the hazelnuts semi- coarsely, in 2 batches, in a food processor fitted with the steel blade. 

  3. Grease a 10x2 ½ inch spring form pan with margarine and dust with potato flour. Invert pan and shake off excess. 

  4. Beat egg yolks in an electric mixer at medium speed, adding sugar gradually until pale and thick, about 5 minutes.

  5. Lower the speed and add the lemon zest and lemon juice, beating until combined.  

  6. Beat egg whites at high speed until stiff. 

  7. With a large rubber spatula, fold half of the nuts and a quarter of the whites into the yolks.  Repeat with the rest of the nuts and another quarter of the whites.

  8. Now reverse the process, pouring batter over the whites. Gradually fold the two mixtures together, making a motion like a figure eight, until all the whites have disappeared. Pour batter into pan distributing the batter evenly and smooth the top, if needed.  

  9. Bake in the center of the oven for about 45 minutes. It’s ready when you insert a tester into the center and it comes out dry.  

  10. Cool on a wire rack. The cake may drop a bit.

  11. Release the sides with a metal spatula and remove the rim. Loosen the bottom as well

  12. Invert onto a platter.  If the bottom is not attractive invert it again. Dust with confectioner’s sugar. 


  1. Puree the raspberries in a blender until smooth.

  2. Strain through a medium-mesh sieve. Push the solids through the sieve with the back of a wooden spoon to obtain as much puree as possible. Be sure to scrape the underside of the sieve.

  3. Discard the pulp left in the sieve.

  4. Season to taste with sugar.


To roast the hazelnuts spread in a single layer on a cookie sheet and place  in a preheated 350F oven for about 15 minutes. Rub in a dish towel to remove the skin (some skin will remain). 

I separate the eggs when they are cold. This prevents the yolks from breaking. Then leave them to warm a bit at room temperature.


Chocolate Soufflé Cake


Makes 12 -14 servings . 

This flowerless, light, chocolaty dessert is truly delicious.  I love to serve it with Crème Chantilly.


  • 8 tablespoons unsalted butter, plus 1 tablespoon for buttering the pan

  • 1 tablespoon all-purpose flour  

  • 8 ounces high quality imported semi-sweet chocolate 

  • 6 eggs at room temperature (See Note)

  • Scant ½ cup sugar

  • 6 tablespoons cornstarch 


  • 2 cups heavy cream, chilled

  • 2 tablespoons confectioner’s sugar

  • 2 tablespoons Grand Marnier, or other liquor


  1. Grease a 9 by 2 ½-inch spring form pan with butter and dust with flour. Invert pan and tap to shake off excess.     

  2. Melt the butter and cool to lukewarm. 

  3. Break chocolate into small pieces and melt in a double boiler. Cool, add the butter and combine well. 

  4. Preheat oven to 350F.

  5. In an electric mixer, at high speed, beat egg whites until soft peaks form. Very gradually add the sugar and beat until stiff.  

  6. Lower the speed to medium, add 1 egg yolk at a time and continue beating for 3 minutes.  

  7. Spoon cornstarch into a sifter and sift half of it over the batter along with half of the chocolate.   Fold with a large rubber spatula making a motion like a figure 8 and scraping the batter from the sides and BOTTOM of bowl.

  8. Repeat with the remaining cornstarch and chocolate. Be sure the final batter is well combined.

  9. Pour batter into the prepared pan, distributing it evenly.  

  10. Bake in the center of the oven for about 30 minutes. The inside of the cake will be moist and the center will appear loose.

  11.  Cool on a wire rack.  

  12. Remove the rim. Loosen the bottom with a metal spatula and invert onto a platter. The bottom will now be the top.    


  1. I recommend beating the cream in a metal bowl which I chill in the freezer for at least 30 minutes. The colder the bowl, the less likely the cream will separate, especially if the bowl is prepared in advance. 

  2. When the cream begins to take shape, add the sugar and continue beating at high speed until almost firm. With a rubber spatula fold in the liquor. Transfer to a container and refrigerate.


I separate the eggs while they are cold. This prevents the yolks from breaking.


Noodle Cheese Kugel


Makes 8-10 servings . 

This is another version of a cheese kugel which I like to serve on Shavuot or at any other time. It is a simple oven to table light dessert.  


  • ½ pound medium egg noodles (See Note)

  • 1 tablespoon Kosher salt

  • 3 tablespoons unsalted butter, melted

  • 1 cup sour cream

  • 1/3 cup sugar

  • 15 ounces unsalted farmer cheese (See Note)

  • 2 large eggs, at room temperature, separated

  • ¼ cup sliced blanched almonds, toasted

  • Ground cinnamon


  1. Preheat the oven to 350F. 

  2. Bring 3 quarts of water to a rolling boil in a medium covered pot. Add 1 tablespoon salt, all the noodles at once and stir. Boil briskly, uncovered for 3 minutes. The noodles should be undercooked. Drain, refresh with cold water and drain well again.  

  3. Grease a 9x9x2 oven proof dish with some of the melted butter. 

  4. In a large bowl mix very well the remaining butter, sour cream, sugar, farmer cheese and egg yolks.

  5. Add the noodles, and almonds, combine well.

  6. Beat egg whites until stiff and fold into the noodle mixture. 

  7. Transfer the mixture to the prepared dish. Smooth the top, dust with cinnamon and bake for 45 minutes.


Egg noodles are easily available. I use the Manischewitz  brand, which comes in ¾ pound packages.

I use Friendship unsalted farmer cheese, which comes in 7.5 ounce packages.