For those who love their morning coffee… this chocolate almond biscotti is going to take your enjoyment to new heights.
BUTTER HONEY VANILLA EXTRACT EGGS FLOUR SALT BAKING POWDER CHIA SEEDS SLIVERED ALMONDS SEMI-SWEET CHOCOLATE CHIPS
Cream the honey, butter and vanilla together in a bowl. Beat in eggs. In a separate bowl, stir together the remaining dry ingredients with a fork. Slowly add dry ingredients into the honey-butter mixture to form dough.
Lift dough out of the bowl with floured hands and form a long, flat, rectangular loaf that's about 1/2" tall, 5" long and maybe about a foot long. Lay it on a baking sheet lined with either parchment paper or a silicon baking mat.
Bake 325˚ for 35 minutes. Remove from oven and let cool for about 15-20 minutes. Use a serrated knife to slice the loaf into slices and bake for additional time.
Make chocolate frosting. Place frosting in a plastic baggy and cut a small corner off to drizzle the chocolate frosting on each slice of biscotti.
Serve warm or let chocolate harden and then store for later!