Almond & Cocoa Nib Biscotti

by Urvashee on July 12, 2011 · 10 comments

Post image for 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.

Almond Cocoa Nib Biscotti

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.

Almond Cocoa Nib Biscotti

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.

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{ 10 comments… read them below or add one }

Tara @ Chip Chip Hooray July 12, 2011 at 3:20 pm

Yay! I’m not a big fan of anise flavoring either, so it made me super excited to see you use chocolate instead. What a great breakfast treat!

Paula July 12, 2011 at 6:37 pm

Goodness, this looks delicious! Wish I woke up in your house this week :)

kankana July 12, 2011 at 10:32 pm

I love biscotti and always have these with my evening tea. Now I wonder why didn’t I ever made it ?! You are inspiring me to give this a try :)

Nazarina July 14, 2011 at 11:30 am

This tray of biscotti looks super yum! I would love to dunk some of these!

Kulsum at JourneyKitchen July 20, 2011 at 5:01 am

Urvashee I need this is my life! Looks perfect, just like it should. I love making biscotti but never as neat as yours :-)

Kristine July 24, 2011 at 2:26 am

Always looking for a good biscotti recipe and this one fits the bill! Thank you so much!-can’t wait to try! :-)
SB
SugarBeams

Caroline August 31, 2011 at 9:09 pm

Hi! I made these a few weeks ago and am planning on making again tonight. I have a question about the sugar. It says to add it with the dry ingredients and then it says to beat it with the butter. Am i missing extra sugar somewhere. Last time I just winged it but thought I’d ask.
Great recipe and great site!

Dessarts August 31, 2011 at 9:24 pm

Oops! Thank you so much for pointing that out and I am sorry for any confusion. You should beat in the sugar with the butter, not add it to dry ingredients. I have corrected it above.

Caroline September 2, 2011 at 9:26 am

Thanks so much! They were perfect. I used toffee bits instead of the nuts and they were a hit! Thanks for clearing it up for me!!

Demetria @ Mom Zest September 26, 2013 at 9:08 pm

I like this recipe (as I love biscotti!) but I’d love to also try to find a gluten-free version of this. Might be kinda hard, though.
Thanks for the recipe.

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