cacao nib biscottiA biscotti recipe is a good basic cookie recipe to have in one’s repitoire. Though the 90′s almost made them passé, I think they still deserve a spot in one’s kitchen and coffee/tea time. The following recipe is an amalgamation of several recipes that easily lends itself to playing around with. Sugar can be swapped out for a number of different types of sweeteners- honey, maple syrup, molasses with orange juice concentrate, and cocoa powder can be added to the base with the flour.

I like my biscotti dough to be not very sticky, so I tend to add flour until the dough is easily handled for the log forming stage. I also like my biscotti to be hard when finished. Each cookie gets baked on both sides after being sliced, and then put into an air tight container to keep them crisp.

The addition of cacao nibs to this recipe added a nice earthy base note to the overall flavor of the cookie. The nibs own slight bitterness matched well with the candied orange peel. The cacao nibs also contributed a floral note whose earthiness tends toward caramel.

Cacao Nib Biscotti with Candied Orange Peel and Pistachios

Preheat oven to 350°F.

In a mixing bowl stir together:

  • 2 1/2 cups of AP flour
  • 1 tsp baking powder
  • 1 cup of sugar
  • 1/4 tsp salt

In a separate bowl,mix the wet ingredients:

  • 2 eggs
  • 1 tsp vanilla

Combine the wet ingredients into the dry, and mix thouroughly. I sprinkle in more flour till the dough is not very sticky, and easy to handle.

Add to the mixture the dry nibblies:

  • 3/4 cup of coarsely chopped pistachios
  • 3/4 cup chopped candied orange peel
  • 1/2 chopped cacao nibs

Eyeball the dough to decide whether it would benefit from more dry nibblies to obtain a good distribution of bits in your cookies.

Divide the dough in halves, forming two logs that fit onto a slighty oiled baking sheet with space in between each log. Cook at 350° for approximately 30 minutes until just slightly golden on top. Remove logs, allowing to cool completely. Turn down the oven temperature down slightly to 325°.

When cool, cut (with a serrated knife) each log into ½ inch slices on a diagonal for long pieces or just staight across the width for more smaller cookies. Place the slices on the baking sheet, cut sides up, on possibly two sheets if they don’t all fit, and you don’t eat the ends.

Cook the cookie slices for 10-15 minutes on each side, and cool completely to allow the cookies to harden. Store in an air tight container, where they can last for quite awhile if you let them.


biscotti slice
Biscotti atop mug by local potter, Dan Scmidt, and in front of one of my resin paintings.


posted November 10th, 2006 at 12:53 pm

Surely there’s a 1/2 cup of butter as well? It doesn’t seem able to form dough with just two eggs. Great recipe otherwise, though!

  • doh! Good eyes Liv- you can be my editor :) Perhaps 1/4 cup butter, though I seem to remember using oil in this recipe… looking for notes, yesh!


- Liv
posted November 29th, 2008 at 8:08 pm

I made these using half a cup of butter as suggested and they turned out marvelous. I was looking for something to do with my cacao nibs, and this was perfect!! Thanks for the recipe-

- LoriAnn
posted September 25th, 2010 at 4:50 pm

Shouldn’t need the butter. If you beat the eggs and sugar until light and fluffy they mix up very well. Biscotti dough is just kinda thick. No butter necessary. I was out of candied orange peel and so was the store. Subbed marmalade for a delicious result. Thanks for the recipe.

- Laura

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