- 10 tbsp. Unsalted butter, room temperature
- 2 ½ c. flour
- 2 ¾ tsp. Baking powder
- ½ tsp. Salt
- 3 eggs
- 1 ¼ c. sugar
- 2 tsp. Vanilla extract
- 1 tsp. Almond extract
- ½ c. Woodstock Smooth Almond Butter
- ¾ c. almond slivers
- 1 ¾ c. semi-sweet chocolate chips, divided
- Preheat oven 350 Degrees.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a small saucepan, add the butter and melt on medium heat and continue to melt until the butter takes on a nutty aroma, about 5 minutes and allow to cool.
- In a large bowl, add the 3 eggs and whisk using a standing mixer or handheld mixer, and beat on medium-high speed the eggs until pale yellow, about 5-7 minutes. While still mixing, slowly pour in the sugar and the egg mixture will continue to thicken. Turn the speed to low and continue to slowly add the melted brown butter, vanilla and almond extract, and Woodstock almond butter until smooth. Slowly add the dry ingredients with the almond butter mixture. Turn off the speed of the mixer and gently fold in the almonds and ¾ cups chocolate chips.
- Place parchment paper on a large baking sheet or use a silicone mat. Separate the dough into three small rectangular logs. Place in the oven and bake for 25 minutes. Remove from the oven and allow to cool. Meanwhile, reduce heat to 320 degrees. Once the biscotti logs have cooled, use a serrated knife and cut into biscotti cookies about ¼- ½ inch wide. Once the biscotti cookies are cut, place back onto the baking sheet and back into the oven for 8 minutes and turn off heat but keep the cookies in the oven door closed. Once cooled, remove from oven.
- Melt the remaining cup of chocolate in the microwave and stir until smooth. Dip the bottom ends of the biscotti into the chocolate and place on parchment paper and allow to set then serve. Can store in an airtight container for 2 weeks.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert