Almond Sticks with Cocoa Nibs

Almond Sticks with Cocoa Nibs
Cocoa nibs add crunch and a subtly bitter note to these biscotti-like cookies adapted from Alice Medrich's amazing chocolate cookbook, Seriously Bitter Sweet. See the recipe for Almond Sticks with Cocoa Nibs »Helen Rosner

Cocoa nibs add crunch and a subtly bitter note to these biscotti-like cookies adapted from Alice Medrich's amazing chocolate cookbook, Seriously Bitter Sweet.

Almond Sticks with Cocoa Nibs
Cocoa nibs add crunch and a subtly bitter note to these biscotti-like almond cookies.
Yield: makes 18 cookie sticks

Ingredients

  • 1 cup plus 2 tbsp. flour
  • 34 cup whole blanched almonds
  • 23 cup sugar
  • 14 tsp. kosher salt
  • 6 tbsp. unsalted butter, cubed
  • 14 cup roasted cocoa nibs
  • 1 tsp. vanilla extract
  • 18 tsp. almond extract

Instructions

  1. Pulse flour, almonds, sugar, and salt in a food processor until smooth. Add butter; pulse until pea-size crumbles form. Add cocoa nibs, extracts and 2 tbsp. cold water; pulse until a crumbly dough forms. Form dough into a 6” x 9” rectangle, about 12” thick and wrap in plastic wrap; chill 2 hours or up to overnight.
  2. Heat oven to 350°. Unwrap dough and slice crosswise into 12”-thick sticks; transfer to parchment paper-lined baking sheets, spaced 1” apart. Bake until cookies are golden around the edges, 20 minutes. Let cookies cool completely before serving.