Chocolate Chip & Nib Biscotti

2 cups all-purpose flour
2 teaspoons aniseeds
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 T brandy
1 teaspoon vanilla extract
½ cup roasted cocoa nibs*
scant ½ cup bittersweet chocolate chips
1 cup toasted walnuts or pecans, coarsely chopped

Preheat oven to 325F. Line a heavy baking sheet with parchment paper.

Combine the flour, aniseeds, baking powder and salt in a bowl and stir to blend. In an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, blending until smooth. Add the brandy and vanilla extract. On low speed, add the flour mixture gradually, beating just until blended and scraping down the sides of the bowl once or twice. Add the cocoa nibs, chocolate chips and nuts, and mix just enough to blend.

With two soup spoons, transfer the dough to the baking sheet, shaping 3 logs, each about 14 inches long and 1½ inches wide. Space the logs as far apart as possible; they will spread in the oven. Bake until firm to the touch and lightly browned, 35 to 40 minutes. Remove logs from the oven and let stand on the baking sheet for 5 minutes, then carefully transfer them to a cutting board.

With a chef’s knife, cut ½-inch-wide slices on the diagonal. Transfer the slices to the baking sheet, cut side down (you can reuse the original parchment), and bake 15 minutes. Transfer to a rack to cool. Store in an airtight container. The biscotti are better the second day and will keep for at least 2 weeks.