Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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


  • 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!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks