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These twice-baked biscuits are ideal for dunking – in hot coffee when it’s cold, in cold coffee when it’s hot, or in milk any time at all.
Yield:About 40 large or 90 small biscotti
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1 cup sugar
2.5 ounces (5 tablespoons) unsalted butter, softened
2 large eggs
2 cups flour
1 3/4 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup cocoa nibs
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