Almond Chocolate Nib Cookies

These cookies are practically perfect. To start, the chocolate nibs lend a crunchy chocolate bite without overwhelming you with sweetness, while the almonds make them sweetly satisfying. Second, you can bake them to just the consistency you like: if you prefer a cookie with a crisp snap that pairs beautifully with an afternoon cup of coffee, then bake them until the edges are golden brown. If you like a cookie that is crisp on the outside with a good chew on the inside, take them out of the oven at the slightest sight of gold forming on the cookies closest to the back of the oven. Once they cool they will be crisp yet chewy delicousness. Lastly, they are dead easy to make because the Cuisinart does almost all of the work for you. I like to whip up multiple batches of dough at a time, then have them waiting in the freezer for the perfect compliment to any gathering. Pull out the dough, let it rest on the counter for a few minutes to soften, then slice and bake them up at a moment’s notice. What could be better than a scrumptious cookie that practically makes itself and is a serious crowd pleaser to boot? Easy and delicious? YES!

This recipe comes our way from our good friend, Tony Calvert, an all-around incredible cook and the talented pastry chef for Terzo in San Francisco. Everything he dreams up is amazing!

Prep time: 20 minutes plus ½ hour to chill

Bake time: 9-11 minutes at 375℉


  • 1 ½ cups / 7.5 oz whole raw almonds
  • 2 ¼ cups / 12.25 oz all purpose flour
  • 1 1/3 cups / 9.4 oz sugar
  • 1/2 teaspoon salt
  • 6 tablespoons / 6 oz butter
  • 6 tablespoons water (between ¼ and ⅓ cup)
  • 2 teaspoons Vanilla
  • 1/4 teaspoon almond extract
  • 3/4 c cocoa nibs


  • Combine almonds, flour, sugar and also in cuisinart and pulse till almonds are processed fine.
  • Add butter and pulse until butter is incorporated. Scrape down sides of Cuisinart.
  • Drizzle water, vanilla and almond extract and pulse until mix starts to hold together.
  • Transfer to a large bowl and knead in chocolate nibs until nibs are evenly dispersed and dough holds together.
  • Lay a piece of plastic wrap or parchment (overhanging the edges quite a bit) into a rimmed baking pan. Dump the pile of cookie dough into the pan and press down firmly, until it becomes ~9×8” rectangle and 3/4” thick. If you have some dry and crumbly sections, splash a few drops of water on them and press it together. 
  • Cut down the middle to form two rectangles. Wrap them in plastic or parchment and chill in the fridge or freezer until firm, at least 1/2 hour.
  • Preheat oven to 375℉
  • Slice into 3/16” slices and bake for 9-11 minutes. In the last two minutes of the baking time, watch them like a hawk to get your ideal consistency. If you want them crispy bake until just barely golden brown (around 10-11 minutes). If you want them more chewy, pull them out of the oven when the cookies in the back of the oven are just barely golden on the edges (around 9-10 minutes).
  • The dough can be made ahead of time, wrapped well in parchement or plastic and left frozen. Pull out and bake as needed.
  • YUM!


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