Spaghetti and meatballs. Peanut butter and jelly. Biscotti and coffee. These things just go together. My Chocolate Hazelnut Espresso Biscotti is made with JUSTIN’S® Chocolate Hazelnut and Almond Butter and dunks perfect with any cup of Joe…or in this case, a cup of Justin!
½ cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Butter, softened
2 Eggs
1 cup Sugar
1 tablespoon Instant Espresso
1 teaspoon Vanilla
3 cups All-Purpose Flour
1 tablespoon Baking Powder
½ cup Chocolate Chips, melted
¼ cup Hazelnuts, chopped
1. Preheat the oven to 350°F.
2. Line a cookie sheet with parchment paper.
3. In a large bowl with an electric mixer, beat the butter, eggs, sugar, vanilla, and espresso until combined.
4. Beat in the JUSTIN’S® Chocolate Hazelnut and Almond Butter.
5. Add in the flour and baking powder.
6. Stir until just combined.
7. Form the dough into two separate logs approximately 10-12 inches long by 2-3 inches wide, and be sure to space them at least 4 inches apart on your cookie sheet.
8. Bake for 22 minutes.
9. Cool completely, then slice diagonally into ½-inch slices
10. Place the slices back onto the cookie sheet, cut side up, and bake for an additional 8 minutes.
11. Once cooled, drizzle with the melted chocolate and chopped hazelnuts as desired.
½ cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Butter, softened
2 Eggs
1 cup Sugar
1 tablespoon Instant Espresso
1 teaspoon Vanilla
3 cups All-Purpose Flour
1 tablespoon Baking Powder
½ cup Chocolate Chips, melted
¼ cup Hazelnuts, chopped
1. Preheat the oven to 350°F.
2. Line a cookie sheet with parchment paper.
3. In a large bowl with an electric mixer, beat the butter, eggs, sugar, vanilla, and espresso until combined.
4. Beat in the JUSTIN’S® Chocolate Hazelnut and Almond Butter.
5. Add in the flour and baking powder.
6. Stir until just combined.
7. Form the dough into two separate logs approximately 10-12 inches long by 2-3 inches wide, and be sure to space them at least 4 inches apart on your cookie sheet.
8. Bake for 22 minutes.
9. Cool completely, then slice diagonally into ½-inch slices
10. Place the slices back onto the cookie sheet, cut side up, and bake for an additional 8 minutes.
11. Once cooled, drizzle with the melted chocolate and chopped hazelnuts as desired.
When I was a kid, one of my favorite snacks was fruit. But, then I started making nut butter and it all turned around. Yep, you better believe it. I started making crispy rice treats and snazzing them up with all kinds of goodies: dark chocolate, sea salt, and of course, any of your favorite JUSTIN’S® Nut Butters. Feel like a kid again with my nut butter rice crispy treats with dark chocolate & sea salt.
You probably didn’t know that you can use carrots instead of potatoes for a health-conscious, nutrient-rich substitute for fries. This recipe calls for JUSTIN’S® Maple Almond Butter. It doesn’t get better than these Crispy Carrot Fries with Cinnamon Maple Almond Dip.
This Paleo Almond Butter Crusted Chicken is anything but average. I’ve added JUSTIN’S® Classic Almond Butter in the marinade to complement the chicken. I also use almond meal instead of bread crumbs and I promise you, the taste isn’t compromised. My family loves this recipe for dinner, and I think yours will too!
You don’t have to go to France to get great French toast; and you don’t have to have to go to a restaurant to get a delicious brunch. Try my Almond Butter Banana Bread French Toast right in your own home. Top it with JUSTIN’S® Maple Almond Butter and enjoy. You don’t even need to get out of your pajamas!
