Almond Sticks with Cocoa Nibs

Name: Almond Sticks with Cocoa Nibs
Total time: PT0D0H0M
Yield: makes 18 cookie sticks
Ingredients: 1 cup plus 2 tbsp. flour; 3 ⁄ 4 cup whole blanched almonds; 2 ⁄ 3 cup sugar; 1 ⁄ 4 tsp. kosher salt; 6 tbsp. unsalted butter, cubed; 1 ⁄ 4 cup roasted cocoa nibs; 1 tsp. vanilla extract; 1 ⁄ 8 tsp. almond extract

Serves
makes 18 cookie sticks

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.

Ingredients

1 cup plus 2 tbsp. flour
³⁄₄ cup whole blanched almonds
²⁄₃ cup sugar
¹⁄₄ tsp. kosher salt
6 tbsp. unsalted butter, cubed
¹⁄₄ cup roasted cocoa nibs
1 tsp. vanilla extract
¹⁄₈ tsp. almond extract

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Instructions

Step 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 1⁄2” thick and wrap in plastic wrap; chill 2 hours or up to overnight.

Step 2

Heat oven to 350°. Unwrap dough and slice crosswise into 1⁄2”-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.

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 1⁄2” thick and wrap in plastic wrap; chill 2 hours or up to overnight.
Heat oven to 350°. Unwrap dough and slice crosswise into 1⁄2”-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.