The classic Italian biscotti gets a delicious refresh with sweet Medjool dates.
1 cup unsweetened almond butter
10 Medjool dates, pitted
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon almond extract
1/2 cup dark chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a food processor, add all ingredients except chocolate chips. Pulse until fully incorporated. Remove the blade and mix in the chocolate chips by hand.
Pour batter on prepared baking sheet, forming a rectangle, similar to how you would shape biscotti.
Bake for about 10 minutes until golden brown. Let cool and cut into bars. Place back in the oven for an additional 5 minutes until firmed up slightly, or keep as is for a chewier biscotti.
2nd Use for Recipe:
Layered Crumbled Biscotti With Yogurt and Fruit Parfait
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