• 2 extra large eggs, at room temperature
  • 3 extra large egg yolks, at room temperature
  • 1 1/2 cup granulated sugar
  • zest of 1 orange
  • 1 teaspoon vanilla bean paste
  • 2 1/4 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon espresso powder, finely ground
  • pinch chipotle powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/4 cup cocoa nibs
  • 1/2 dried cherries
  • 2 cups whole natural almonds


  1. Turn the Breville Smart Oven function dial to Bake and preheat to 325˚. Line a baking sheet with parchment paper or non-stick liner.
  2. In a stand mixer fitted with a whip attachment, place the eggs, yolks, sugar, orange zest and vanilla. Whisk until the mixture begins to thicken and forms ribbons.
  3. Remove the whip and replace it with a paddle.
  4. Sift the flour, cocoa powder, espresso powder, chipotle powder, baking soda and salt. Add the dry ingredients to the mixer. Mix until just incorporated. Add nuts, cocoa nibs and cherries. Mix until just combined.
  5. With wet hands, divide the dough in half. Shape each dough into 10-inch logs, about 2 ½ inches wide.
  6. Place both logs on parchment lined sheet pan with 3 – 4 inches between them.
  7. Bake 25 – 30 minutes until the logs are lightly brown, but give slightly when pressed. Remove the baking sheet from oven and allow to cool slightly.
  8. Reduce oven to 275˚.
  9. While still warm, carefully cut the biscotti on the diagonal into 1/2-inch thick slices. I like a 45° angle.
  10. Return the biscotti to the baking sheet, cut side down. This step creates the dry crunchy texture. Repeat this step with the remaining biscotti.
  11. Bake for 15-20 minutes. Cool completely.
  12. Store in an air tight container. They will keep 1 – 2 weeks. They flavor gets better the longer they sit.