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Cocoa Cardamom Streusel

photo: Scott Phillips

Yield: about 8 cups

This streusel offers a satisfying crunch delivered from the cacao nibs while the cardamom offers a sweet, floral undertone.


  • 16 oz. (2 cups) unsalted butter
  • 1 lb. 6 oz. (4-3/4cups) all-purpose flour
  • 1 cup cacao nibs
  • 3/4 cup granulated sugar
  • 1/2 packed cup plus 2 Tbs. dark brown sugar
  • 1/2 cup demerara sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp. ground cardamom
  • 1 Tbs. kosher salt

Nutritional Information

  • Nutritional Sample Size per 2 Tbs.
  • Calories (kcal) : 60
  • Fat Calories (kcal): 35
  • Fat (g): 3.5
  • Saturated Fat (g): 2.5
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 25
  • Carbohydrates (g): 7
  • Fiber (g): 1
  • Sugar (g): 3
  • Protein (g): 1


  • Line two large rimmed baking sheets with parchment. In a medium saucepan, melt the butter over low heat; keep warm.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cacao nibs, sugars, cocoa, cardamom, and salt. Mix on low speed until combined, about 30 seconds. With the mixer running, slowly pour in the butter. Stop the mixer as soon as the butter is incorporated, about 1 minute. The streusel will appear moist but crumbly.
  • Divide the streusel between the prepared baking sheets, spreading it to cover the
    entire pan and breaking up any large clumps with your fingers. Refrigerate for at least 30 minutes or overnight. Use right away, or transfer to a zip-top bag and freeze airtight for up to 3 months.


Rate or Review

Reviews (1 review)

  • user-3087389 | 10/07/2017

    Delicious and unique. Not overly sweet (which is surprising considering the amount of sugar). Cacao nibs give it a textural crunch similar to nuts. We substituted turbinado sugar for demarara. Hoping to top our apple crisp with this slightly chocolately streusel. Coffee cake is baking now!

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