• 10 tbsp unsalted butter softened (141g) • 1 ⅓ cups sugar (265g) • 3 large eggs • 2 teaspoons vanilla extract • 3 ¼ cups all-purpose cups flour (406g) • 1 Tablespoon baking powder • ¾ teaspoon table salt • ⅔ cup slivered almonds (66g) • ⅔ cup mini chocolate chips (113g) • ½ cup dark chocolate melting wafers or chocolate chips for dipping biscotti (170g)

Using a stand mixer or an electric hand mixer, beat together butter and sugar until creamy and  well-combined.

Add eggs, one at a time, stirring well after each addition. Then, stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.

Gradually add flour mixture into butter mixture, stirring until completely combined.

Add half of the milk and stir until mostly combined. Repeat until all of the flour and milk have been added and batter is smooth & completely combined.

Divide dough into two equal pieces and place on prepared baking sheet.

Using lightly floured hands, form dough into two separate logs approximately 10-12″ long by 2-3″ wide, and be sure to space them at least 4″ apart as the biscotti will spread. 

Bake 30 minutes on 350F (175C), or until golden brown. Remove from oven and allow biscotti to cool completely.

Once cooled, slice loaves diagonally into slices about 1 ½" thick. Place biscotti cut-side down on parchment paper lined cookie sheet.

Return to 350F (175C) oven and bake for 10 minutes.

Flip each biscotti over gently, and then bake another 10 minutes on 350F (175C).  Biscotti should be lightly golden brown when finished baking.

Once it has finished baking allow it to cool completely before enjoying!