I've Got Dibs on the Nibs!

We interviewed the author of Great Bar Food at Home, Kate Heyhoe, and she described the recipe for these little munchers that go perfect with red wine. We got many requests to post the recipe, so here goes. Enjoy!

Cocoa Nib Wine Points with Pasilla Sauce

Cocoa nibs, essentiall raw chocolate from the cocoa bean, put a crunchy, pleasntly bitter spin into these addictive little nibbles. Especially good iwth red wine, dark beer or some of the specialty fruit ales.

1 cup all-purpos flour, preferably unbleached
1/4 cup plus 1 teaspoon sugar
1 teaspoon ground pasilla chile
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup red wine
3 tablespoons extra virgin olive oil
1 heaping tablespoon cocoa (cacao)nibs, plus extra for garnish
1 large egg white beaten with 1 teaspoon water

1. Stir the flour, sugar, chile, salt and baking powder together in a mixing bowl. Mix in the red wine and olive oil. Using your hands, mix the 1 tablespoon of cocoa nibs and form the dough into a ball. Refrigerate for 10 minutes.

2. While the ough rests, preheat the oven to 350ºF. Lightly grease a baking sheet )preferably nonstick, about 17 x 12 inches or similar size) with olive oil.

3. Rol the dough into disks, 3–4 inches in diameter and about 1/4 inch thick. Slice each disk into 6 wedge-shaped points. Scrape up excess dough and and reroll until al the dough is used. Place the points on the baking sheet at least 1/2 inch apart. You should get around 40 points, but if you end up with more or less, that's okay, too.

4. For each point, brush the top with the egg-white mixture, then garnish with 4 or 5 cocoa nibs and lightly tap them down with your fingertip. Bake 15 to 17 minutes, until the edges are lightly browned. Let cool completely on the tray. Points may be stored airtight for 2 weeks, if thy last that long, or freeze up to 3 months.

Thanks to the publisher of Great Bar Food at Home, Wiley & Sons, for permission to add the recipe and thanks to author, Kate Heyhoe, for joining us on our show on Saturday, March 8th. Click here to listen to the show from our podcast page.