Cocoa nibs are bitter and crunchy; keep their quantity measured and pair them with the modest cinnamon in the dough.
A cinnamon-speckled cocoa nib shortbread bakes as a slab, then is cut and dried a second time into crisp coffee-dunking fingers.
As an Amazon Associate I earn from qualifying purchases.
Cocoa Nib Cinnamon Shortbread Biscotti Fingers Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixer
- 8-inch square pan
- parchment
- fork
- knife
- baking sheets
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Prepare the ingredients
- Prepare the ingredients: Beat butter and sugar smooth; mix in flour, cocoa nibs, cinnamon and salt.
Shape the cookies
- Shape the cookies: Press into a parchment-lined 8-inch square pan and dock.
Bake and set
- Bake and set: Bake at 325°F (165°C) for 28–32 minutes until set.
Cool and finish
- Cool and finish: Cool 10 minutes, score into 24 narrow fingers and lift carefully.
Shape the cookies
- Shape the cookies: Arrange cut-side down on a sheet; dry at 275°F (135°C) for 15–20 minutes, turning once.
Cool and finish
- Cool and finish: Cool until crisp.
Chef’s Science & Pro Tips
Ingredient science
Dock the slab evenly so it bakes flat for consistent fingers.
Technique & texture
Cut while warm but handle gently until the second bake firms each piece.
Finishing & serving
The low second bake dries the fingers without toasting the nibs too dark.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 7 days | Airtight at room temperature up to 7 days. |
| Refrigeration | As described | Keep dry at room temperature. no refrigeration needed. |
| Raw freezing | up to 1 month | Freeze the unbaked slab pressed in its pan up to 1 month. |
| Baked freezing | up to 2 months | Freeze twice-baked fingers airtight up to 2 months. |
| Restoring | As described | Thaw uncovered and re-crisp briefly at 275°F if needed. cool fully. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Are these traditional biscotti?
They are shortbread-based twice-baked fingers with a crisp, coffee-dunking texture.
Can chocolate chips replace cocoa nibs?
Chips melt differently and are softer; the crunchy nibs are part of the intended texture.
Why are the fingers still soft?
Return them to the low oven for a few minutes, then cool completely before judging crispness.
