Choco-Almond Biscotti

• Preheat your oven to 350°F and line a baking sheet with parchment paper. Set aside.

Brown Butter

• Place the butter in a pan over medium-low heat.
• Stir the butter until melted. Foam will start to appear on top and butter starts to sizzle. Continue stirring for around 5 minutes until the butter is golden brown and sizzling subsides. Remove promptly as butter will burn quickly at this stage and let it cool.

Biscotti Dough

• Mix the brown butter, white sugar and brown sugar in the bowl of a stand mixer fitted with the paddle attachment.
• Add the eggs, vanilla, almond extract and mix until smooth. Add flour, almond flour, baking powder and salt. Beat until combined then fold in the toasted almonds and mix until just combined. ( If the dough gets very soft place it in the refrigerator for 15 minutes)
• Split the dough in half and transfer to the prepared baking sheet. Shape each half into a log and space them apart as the logs will expand while baking. ( Wet your hands if the dough is very sticky).
• Bake for 25 to 30 minutes until lightly browned. Remove from the oven to a cutting board and let them cool slightly before slicing.
• Cut the logs diagonally into 1-inch thick slices and place them back cut side down onto the baking sheet.
• Bake for another 15 minutes or until golden and crisp. Flip halfway through.
• Remove from the oven and allow to cool on a cooling rack before glazing.
• In the meantime, prepare the glazing by placing the chocolate chips or chopped chocolate in a heatproof bowl in the microwave. Remove and stir every 30 seconds until smooth but not completely melted. Remove from the microwave and stir the chocolate until smooth. Transfer to a piping bag or any preferred container and drizzle in a back and forth motion over the biscotti.
• Store at room temperature in an airtight container up to 2 weeks.
• Bon appetit!