Print
Chocolate Biscotti with Cinnamon and Cocoa Nibs at FoodApparel.com

Chocolate and Cinnamon Cocoa Nib Biscotti

Course Dessert
Author Christina Lakey

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of cayenne pepper
  • 4 tablespoons unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup semi-sweet or dark chocolate chips
  • 1/2 cup roasted cocoa nibs

Instructions

  1. Preheat oven to 325 degrees F.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, salt, and spices. Set aside.
  3. In another medium bowl, cream together butter and sugar until fluffy.
  4. Add eggs and extracts and blend until just incorporated.
  5. Add flour mixture to wet ingredients and stir until just incorporated. This should form a soft dough.
  6. Stir in chocolate chips and cocoa nibs until distributed.
  7. Form the dough into a log. (Overmixing can cause the dough to be a little sticky. If this is the case, put a little flour on your hands to help out. It works wonders!
  8. Place log on a parchment lined baking sheet (or you can use a silicone mat such as a Silpat).
  9. With the palms of your hands, flatten the log to approximately 1 inch height.
  10. Bake at 325 degrees F for 35-40 minutes, or until firm to the touch.
  11. Remove from the oven and reduce heat to 250 degrees F.
  12. Allow to cool completely before slicing.
  13. When completely cooled, cut slices using a serrated blade on a slight angle about 1/2 inch thick.
  14. Return slices to sheet pan, standing upright.
  15. Bake for an additional 45 minutes at 250 degrees F, or until biscotti is well-dried.
  16. Cookies can be stored for about a week in an air-tight container.

Recipe Notes

Dress it Up:
Melt white or chocolate chip morsels as directed per package. Dip one end of each cookie into the chocolate, place on parchment, and let set (refrigerate them to set faster).
Dress it Down:
Eliminate the cinnamon, nutmeg, and cayenne pepper. Eliminate almond extract and increase vanilla to 2 teaspoons.
Change it Up:
If you don't have cocoa nibs, simply eliminate them, or substitute another chopped nut in its place if you'd like (such as chopped pecans or almonds).