Cocoa Nib Biscotti

Cocoa Nib Biscotti

Cocoa Nib Biscotti

Savor the delightful crunch of this Cocoa Nib Biscotti recipe, a delicious Italian-inspired treat for morning tea dunking or serving as an after-school snack. These twice-baked biscuits are even easier and more tasty than even the best cookie recipe. Imagine the joy on each of their faces as you welcome the family home with a plate of these golden, mouthwatering bites, the snap still fresh, and the chocolate still warm and melted. For effortless baking and easy weeknight cleanup, rely on the Circulon Nonstick Cookie Sheet, ensuring each batch is irresistibly crisp and consistently brown. With Circulon premium bakeware, you have durable nonstick bakeware that won't easily warp and ware. These Cocoa Nib Biscottis promise to elevate any occasion. Save this recipe. 

  • Yield:

    about 40 large biscotti, 90 small


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1 cup of sugar
2.5 ounces (5 tablespoons) of unsalted butter softened
2 large of eggs
2 cups of flour
1 3/4 teaspoons of baking powder
1/4 teaspoon of kosher salt
1/2 cup of cocoa nibs


  1. Preheat the oven to 350°F.
  2. Beat the sugar, butter, and eggs until well blended. Stir in the flour, baking powder, salt and cocoa nibs until combined. Refrigerate the dough for 30 minutes so it is easier to roll out.
  3. For large biscotti, divide the dough in half and roll each piece into a 15-inch log. For small biscotti, divide the dough into 3 pieces and roll into 15-inch longs. Place the logs several inches apart on a parchment lined baking sheet. Bake until golden brown, about 20 minutes. (Small and large biscotti take the same amount of time to bake.) Let cool.
  4. Reduce the heat to 300°F. For large biscotti slice the logs on a slight diagonal about 3/4 inch thick. For small slice them straight (no diagonal) ½ inch thick. Return to the baking sheet cut side up. They can be close together, even touching. Use two baking sheets if necessary. Bake for about 15 minutes until lightly colored and no longer soft.