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3-INGREDIENT NO-BAKE BISCOTTI





You’ll Make These Over and Over This Pesach. This recipe seems like a miracle! No mixer, not even a bowl, and no oven required!

By Between Carpools

We make these all year round, but they’re perfect for Pesach—and without that potato starch after taste. There’s one caveat to preparing Pesach recipe in the middle of the winter - the all-year round bags of marshmallows are 8 ounces. The Pesach bags of marshmallows are 5 ounces. So, you’ll need to use 60% of a second bag. As with the chocolate. If you’re using a 10.5-ounce bar of Alprose, for example, you’re good to go. But if you’re using a 9-ounce bag of chocolate chips, you’ll need an extra handful of chips.

You can use large or mini marshmallows. The mini ones will make this recipe even quicker to prepare as they’ll melt faster.

Pecan Fudge Biscotti

3 tablespoons butter or oil

8 ounces marshmallows

10 ounces bittersweet chocolate, chopped or chocolate chips

1 ½ cups pecans, toasted

  1. Prepare 2 pieces of parchment paper nearby. Rubber gloves may also be useful.
  2. Melt butter or heat oil in a nonstick frying pan. Add marshmallows and cook until marshmallows are melted, watching carefully and stirring so they don’t burn, about 2 minutes.
  3. Add chocolate and stir until melted. Remove from heat and stir in pecans. Mixture should look shiny and moist, however, if it appears dry, add a bit of oil. 
  4. Pour mixture onto prepared parchment paper. Spray second sheet of parchment paper with nonstick cooking spray (you can also use greased rubber gloves). Press on to mixture and shape into a biscotti-shaped log. Use a rolling pin (or a wine bottle if you don’t have a Pesach rolling pin) to flatten the log to 1-inch thickness. You can use your hands to even out the edges so the shape is a nice oval.
  5. Let biscotti set at room temperature. When firm, cut into strips. Store in freezer.

Yield: about 16 large biscotti

Want the best version of classic biscotti? We’ve got that too.

#1 Biscotti

This recipe came to us via Yocheved, who got it from Hindy, who got it from another friend. It was impossible for us to find out the original source! However, since this recipe is one of the best ones we’ve ever tasted, we decided to share it.

3 eggs

1 cup sugar

¾ cup oil

1 teaspoon vanilla sugar

2 teaspoon baking powder

3 ½ cups almond flour

½ cup potato starch

8 ounces chocolate chips

  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer, beat eggs, sugar, and oil for 6-7 minutes. Gradually add in remaining ingredients.
  3. With wet hands, form the batter into a loaf on the prepared baking sheet. Bake for 25-30 minutes.
  4. Let cool. Slice into ½ inch slices on the diagonal with a serrated knife. Place slices back on the baking sheet side down and bake for another 8-10 minutes until lightly brown. Let cool to crisp.

Between Carpools is the lifestyle app/site for the busy Jewish woman.  You’ll find home and organizing tips, parenting insights, activities, how-tos and DIYs, and of course, entertaining ideas, recipes, and inspiring reads. The APP is available at the App Store and Google Play. If you have a kosher smartphone, you can visit your local TAG office to have the app downloaded. Here’s a taste. Enjoy!

Victoria Dwek, Leah Schapira, Renee Muller, Shaindy Menzer, & Esti Waldman

www.betweencarpools.com