4ozMarcona almonds with rosemary(3/4 cup, can substitute regular almonds)
4ozsemi-sweet chocolate chunks(2/3 cup)
Preheat the oven to 350 F. Prepare a 9x9-inch pan by lining it with foil and spraying the foil with nonstick cooking spray.
Combine the butter and rosemary sprigs in a small saucepan, and place it over medium heat. Cook the butter, stirring occasionally, until it turns a golden brown color, has a nutty smell, and has small brown specks on the bottom. This should take 7-10 minutes, depending on your pan and stove. Stop the cooking process before the butter turns dark brown/black, or it will develop a burnt smell. Let it cool to room temperature, for about 20 minutes.
Once the butter is cool, remove the rosemary sprigs. Pour the browned butter into a large bowl, and add the egg, yolks, brown sugar, vanilla and almond extracts, cinnamon, salt, and almond butter to the bowl. Stir everything together with a spatula until smooth.
In a small bowl, whisk together the flour and baking powder, then add the flour mixture to the large bowl, and stir it with a spatula. Finally, add most of the almonds and chocolate chunks, reserving a few spoonfuls of each to use as toppings. Stir the almonds and chocolate into the dough, then scrape it into the pan and smooth it into an even layer. Scatter the remaining nuts and chocolate over the top, and add a few pinches of chopped rosemary, if you'd like.
Bake the bars at 350 F for 25 minutes, until puffed and golden and a toothpick inserted into the center comes out clean. Cool the bars completely at room temperature before cutting them into small squares to serve.