Almond & Cocoa Nib Biscotti

I love my morning coffee and I’m always looking for something to dunk in it. It’s usually my toast. Occasionally, I’ve indulged in some store bought biscotti, but I have yet to find one that I really love. I’ve been meaning to tryout some homemade versions for a while and now I wish I had done it sooner. They don’t take very long to make and I can flavor them however I want. Hazelnuts? Dried Cherries? Pistachios? Chocolate? Cardamom? This could get interesting. I can’t wait to make another batch.

I believe biscotti traditionally uses almond and anise. I’ve adapted a recipe for almond anise biscotti from Martha Stewart. While I like anise, it’s not one of my favorite flavors to have in a cookie. So I replaced it with cocoa nibs. It’s the prefect hint of chocolate to have with my morning coffee.

Recipe (makes about 2 dozen) Adapted from Martha Stewart

3/4 cup blanched whole almonds
1 1/4 cup all purpose flour
1/4 cup yellow cornmeal
1 tsp baking powder
1/4 tsp salt
2 Tbs unsalted butter
1/2 cup sugar
2 large eggs
1/4 cup cocoa nibs
sanding sugar or granulated sugar for sprinkling

Preheat the oven to 375°F. Line a large baking sheet with parchment and set aside. Spread the almonds on another baking sheet and toast in the oven until they just begin to turn light golden (about 6-8 minutes). Transfer the nuts to a cool surface and let them cool completely. Sift together the flour, cornmeal, baking powder, and salt.

In an electric mixer, beat the butter and sugar until light and fluffy. Add 1 large egg and beat to fully incorporate. Lightly beat the second egg in a small bowl and add about half of it to the butter mixture. Mix to fully incorporate into the mixture. Set aside the rest of the egg to use as an egg wash later.  Add the flour mixture and beat on low speed until combined. Stir in the almonds and cocoa nibs.

Turn out the dough onto a floured surface and knead to evenly distribute the nuts and nibs. Shape the dough into an 18 inch flat log. and transfer it to the prepared baking sheet. Brush some of the egg over the surface of the log and sprinkle with sanding or granulated sugar.

Bake the log, rotating halfway through, until it is lightly browned (about 20 minutes). Transfer the parchment and log to a wire rack and let it cool for about 10 minutes. Reduce the oven temperature to 300°F.

Place the log on a cutting board. Using a serrated knife, cut on a diagonal and make half inch slices. Arrange the slices on a baking sheet with the cut sides down. Bake until firm to the touch (about 12 minutes). Turn them over and bake the other side for about 12 minutes. Remove from the oven and cool. Store in an airtight container for up to 1 week.

Tagged as: chocolate, cookies, nuts, recipes