These twice-baked biscuits are ideal for dunking â€“ in hot coffee when itâ€™s cold, in cold coffee when itâ€™s hot, or in milk any time at all.
- Yield: About 40 large biscotti, 90 small
- Baking powder
- cocoa nibs
- kosher salt
- large eggs
- unsalted butter
- Preheat the oven to 350Â°F.
- Beat the sugar, butter, and eggs until well blended.
- 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.
- Reduce the heat to 300Â°F. For large biscotti slice the logs on a slight diagonal about 3/4 inch thick. For small slice them straight (no diagonal) Â½ 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.