Prepare Dough

1. Preheat your oven to 350°F (175°C) and position the oven rack in the upper third.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon.
3. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse rice grains.
4. Fold in the Heath bits, chocolate nibs, and vanilla extract.
5. Add the beaten eggs (reserving 1 tablespoon) and gently fold until the dough forms.

Shape and Bake

6. Lightly flour your work surface. Divide the dough into two portions. Shape each portion into a log, approximately 12 inches long and 2 inches wide.
7. Place the logs onto a parchment-lined baking sheet. Brush tops and sides with the reserved beaten egg.
8. Bake for 25 minutes, then let cool for 10 minutes.

Slice and Second Bake

9. Transfer the cooled logs to a cutting board. Using a sharp knife, slice diagonally into 1/4-inch thick pieces.
10. Lay the biscotti slices flat on two parchment-lined baking sheets.
11. Mix the topping ingredients (sugar and cinnamon). Lightly spray biscotti with kitchen spray and sprinkle with the cinnamon sugar mixture.

Final Bake

12. Bake for an additional 15 minutes, flipping the pans halfway through if baking both at once.
13. Allow biscotti to cool completely; they will crisp as they cool.