Chestnut Almond Biscotti with Chocolate Chunks

1/2 cup chestnut flour
1/2 cup white rice flour (or unbleached all purpose)
1 cup ground almonds (Bob's Red Mill makes great Almond Meal Flour)
1/4 cup sugar
dash of kosher salt
2 tablespoons almond butter
2 large eggs
3/4's of a regular sized dark chocolate bar, cut into small chunks

Method:

Mix the two flours together in a bowl, then take out 2 tablespoons. (This is 100 grams).
Add the almond meal, sugar and salt; mix to combine.
Mix in the almond butter to incorporate.
Add the eggs and mix until combined.
Mix in the chocolate. The dough will be sticky. (I find putting it in the fridge 30 minutes to 1 hour helps a little.)

Heat your oven to 350 degrees F. Line a sheet pan with parchment paper. Form the dough into a log, put on the sheet pan and flatten to about a thumb's thickness, or a tad less. You can use a piece of Saran Wrap to help with forming and flattening the log.

Cook for 25 to 30 minutes or until golden browned. Remove and let cool 5 minutes. Cut on a cutting board with a very sharp knife, into about 1/2-inch diagonal slices. Return to the pan, cut side down, and bake an additional 10 minutes to dry the biscotti out. I like to bake 6 or so minutes on one side, flip then the same on the second side.
Transfer to a wire rack to cool. Store in an airtight bag. They will stay fresh about a week (but I'll bet you'll gobble them up in a few days!)

I tried them with both Vin Santo, an Italian dessert wine, and a Petit Syrah Port from Heringer Estates. Both worked well but I think the Petit Syrah Port is worth the short drive to Clarksburg! They have a cozy little tasting room and other nice wines to try.