Cacao Nib Biscotti Recipe

Makes 12
60 minutes


Cardamom and cacao nib biscotti

  • 55g of cacao nibs
  • 1 large egg
  • 85g of muscovado sugar
  • 140g of plain flour
  • 1/2 tsp baking powder
  • 1 tsp cardamom seeds, ground, of 3/4 tsp cardamom powder
  • 55g of dried cranberries, optional


Preheat the oven to 170°C/gas mark 3.5. Grease a baking tray
Whisk the egg and sugar until it’s light and frothy. This takes about 5 minutes using a stand mixer or handheld whisk. It should leave a ribbon like trail
Add the dry ingredients and combine well to form a sticky ball of dough. Flour your hands and then shape the dough into a log about 30cm long. Place the log onto the baking tray, flatten the top slightly and bake in the oven for 20 minutes
Remove from the oven and slice the log into 1cm wide pieces. Place each piece back on the baking tray and bake again for about 10 minutes
Leave the pieces to cool completely. You can eat them immediately or store in an airtight tin for about a week