Chef Dave visits Surfas Restaurant Supply & Gourmet Food in Culver City in his the All-New Hyundai Tucson, with Rearview Camera and challenges Lori Lange to develop an inventive recipe using cacao nibs.

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Have you ever cooked with cacao nibs? Share your favorite recipe in the comments.

Ingredients

• SWEET & SPICY ALMONDS
  



• 1/4 cup honey
  


• 1 Tbs unsalted butter
  


• 1 cup sliced almonds, toasted
  



• 1/4 tsp sea salt
  


• 1/2 tsp ground cinnamon
  


• 1/8 tsp ground cayenne pepper*
  


• 1/4 tsp vanilla extract




• SHORTBREAD
  



• 2 sticks unsalted butter
  


• 3/4 cup powdered sugar
  


• 2 1/4 cups all-purpose flour
  


• 1 1/2 tsp sea salt
  



• 1 cup cacao nibs
  


• 1 cup toffee pieces
  


• chopped almonds (from recipe above)




• FOR DUNKING
  



• 1 cup powdered sugar
  


• 3/4 tsp ground cinnamon




• *Add cayenne to rolling mixture if you'd prefer a little more spice. Leave it out of the almonds if you don't want any spicy spice at all.

Directions

STEP 1

Prepare almonds: Heat honey and butter in medium sauté pan and let sizzle until it becomes lightly browned (careful not to burn). Turn off heat and stir in vanilla. In a small bowl, mix together salt, cinnamon & cayenne. Add almonds to the honey mixture and stir quickly to coat. Sprinkle spices evenly over almonds. Remove spiced-up almonds to a greased baking sheet, spread out and let cool. Chop into small pieces when almonds are cool.

STEP 2

Prepare shortbread: Mix butter and sugar on medium speed until fluffy. Add in flour and salt and continue mixing until dough begins to come together, scraping sides as needed. Mix in cacao nibs, toffee bits and chopped almonds until well combined.

STEP 3

Divide shortbread dough in half and turn out onto two pieces of waxed paper. Form into two 8x2 1/2-inch logs, rolling carefully with your hands until well shaped/rounded. Wrap waxed paper around each log and twist ends to seal. Refrigerate for at least 1 hour or up to 2 days.

STEP 4

When ready to bake, preheat oven to 300°F. With a sharp knife, carefully cut 1/4-inch slices from shortbread log and arrange on parchment-lined sheets. The dough will be thick and chunky, so you can use your fingers to help seal the edges of the cookies if they lose their shape or crumble when slicing. Refrigerate until the oven is well-heated. Bake for 30 to 35 minutes, or until edges begin to brown lightly and dough is set. 5.Remove cookies to a wire rack. Cool for about ten minutes. Mix powdered sugar/cinnamon in low, flat bowl. Dunk top of each cookie in the sugar mixture and return to wire rack to cool completely.

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