Crunchy and full of chocolate, these classic Italian treats are right at home next to a cup of espresso. The cocoa nibs in the recipe can be easily found online, or at many grocery stores.
Preheat Oven to 325 degrees F and line a baking sheet with parchment paper. Combine flour, cocoa powder, baking powder, and salt together in a bowl and set aside.
Combine the butter, sugar and eggs in bowl and mix with electric mixer (use a stand mixer with paddle attachment if you have it). Mix on medium speed until smooth, a couple of minutes. Add the melted chocolate, vanilla extract, and mix for another couple of minutes.
Stir in cocoa nibs, then slowly add the flour mixture and fold in until dough is just mixed. Divide the dough into two equal portions and on a parchment lined baking sheet, shape into two loaves, about 12 inches long, by 2 inches wide. Bake for about 35 minutes, or until the top of the biscotti begins to crack.
Remove from oven and let cool for 10 minutes. Reduce heat of oven to 300 degrees F. Cut loaves into 1/2 inch thick slices, then return the biscotti to the oven ad bake for an additional 15 minutes, turning over once halfway through the cooking time.